Avocado Toast Recipe

Prepare and toast bread

Brush both sides of the sourdough slices lightly with olive oil (and butter on one side if using). Toast in a skillet over medium-high heat for 2–3 minutes per side until golden and crisp, or grill/toast to your preference. Remove and keep warm.

Cook 6-minute egg

Bring a small pot of water to a gentle rolling boil. Lower the egg carefully into the water and start timing: simmer 6 minutes for a jammy yolk. While the egg cooks, prepare an ice bath with the ice water. After 6 minutes, transfer the egg to the ice bath for 1–2 minutes to stop cooking. Gently peel and set aside. Keep warm if serving immediately.

Prepare avocado mash

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice, sea salt, and 1/4 tsp freshly ground black pepper. Mash with a fork to a slightly chunky consistency. Taste and adjust seasoning. Stir in 1/2 tbs extra-virgin olive oil to finish.

Spread the mashed avocado evenly over the warm toasted sourdough slices, dividing it between the two slices.

Dot or swirl 1/2 tsp of Calabrian chili paste on each slice (total 1 tsp), spreading lightly with the back of a spoon so the heat is distributed. Adjust amount to taste.

Top each slice with a small handful of watercress (about 1/2 cup per slice), tucking some under and over the avocado for texture and peppery bite.

If using the optional 6-minute egg, halve it and place on top of the toasts. Spoon a little of the jammy yolk over the avocado if it breaks.

Finish with a drizzle of the remaining extra-virgin olive oil if desired, a light sprinkle of flaky sea salt, and a pinch of additional freshly ground black pepper.

Serve immediately while toast is crisp and egg (if used) is warm.