Check ingredient readiness and room temperature eggs: Pull eggs from the refrigerator 10–15 minutes before cooking so they come closer to room temperature — this helps them cook evenly (especially for poaching) and reduces the chance of cracking when they hit hot water or a hot pan. Halve the avocado to check ripeness: it should yield slightly when pressed and the flesh should be bright green, not brown.

Make the avocado smash: In a bowl, scoop the avocado flesh and mash lightly with a fork until you have a mixture with some smoothness and some texture (small chunks give better mouthfeel). Add the lemon juice, 1/2 teaspoon of the flaky sea salt, 1/4 teaspoon freshly ground black pepper, and 1/2 tbsp olive oil — fold to combine. The lemon brightens the flavor and the olive oil adds silk and helps the avocado hold together on the toast; the coarse salt seasons and gives bursts of texture.

Toast the bread until deeply golden: Brush both sides of each slice lightly (about 1/2 tsp each) with the remaining olive oil and toast in a hot skillet or in a toaster oven until edges are crisp and centers are just tender. Why: a well-toasted surface creates a crisp barrier that prevents soggy toast once you add the avocado, and the toasting develops caramelized flavors that contrast the creamy avocado.

Choose your egg method (pick one) — Method A: Skillet-fried (crispy edges, silky yolk): Heat a nonstick or well-seasoned cast-iron skillet over medium heat. Add the butter and let it foam. Crack each egg into a small ramekin (this prevents shell fragments and helps you place eggs gently). Slide eggs into the pan and cook without flipping for 2–3 minutes for set whites and runny yolks; for slightly firmer tops, spoon hot foaming butter over the whites (basting) for 30–45 seconds — basting gently cooks the top without turning and keeps the yolk runny. Method B: Gentle poach (silky exterior, pillowy texture): Bring a wide, shallow saucepan of water to a gentle simmer (not a boil) and add 1 tbsp white vinegar to help the whites coagulate. Create a gentle vortex, slip in a room-temperature egg, and simmer 3 minutes for a soft runny yolk. Remove with a slotted spoon and drain on paper towels. Why: fried eggs give you caramelized edges and buttery flavor; poaching gives you a delicate, uniform white surrounding a runny yolk. Both create a luscious sauce when broken over the avocado.

Assemble quickly while toast is warm: Spread half the avocado mixture on each toasted slice so the heat from the toast gently warms the avocado without making it greasy. Place the egg on top of the avocado (if poached, let excess water drip off). The contrast of hot toast + cool avocado + warm egg makes the textures sing and ensures the yolk melts into the avocado.

Finish and season: Sprinkle each slice with the remaining 1/2 tsp flaky sea salt (scatter flakes rather than grinding so you get crunchy bursts), the remaining 1/4 tsp black pepper, and a light pinch of red pepper flakes for heat. Drizzle a few drops of extra-virgin olive oil and scatter microgreens or cilantro if using. Break the yolk and let it flow into the avocado just before eating.

Serve immediately: Serve the toasts right away — toast will soften as it sits and the egg’s runny yolk is best freshly broken. Leftover avocado should be kept tightly wrapped with plastic touching the surface or covered with lemon juice to prevent browning for future use.