Avocado Toast Recipe

Thinly slice the radishes (or daikon) as thin as possible using a knife or mandoline. Place the slices in a small bowl or jar.

In a separate small bowl, whisk together 2 tablespoons white vinegar, 2 tablespoons water, 1 teaspoon sugar and 1/4 teaspoon salt until sugar and salt dissolve.

Pour the pickling liquid over the radishes, press them under the liquid, and let sit for at least 10 minutes at room temperature (or up to several hours in the refrigerator). Drain just before assembling.

Toast the two slices of sourdough bread until golden and crisp to your liking. Keep warm.

Halve the avocado, remove the pit, scoop the flesh into a bowl and mash with a fork until mostly smooth but still slightly chunky.

Add 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and mix to combine. Taste and adjust seasoning.

Spread the smashed avocado evenly onto the warm toasted bread (divide between the two slices). Sprinkle 1 teaspoon za'atar over the avocado, dividing between the slices.

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 1 teaspoon white vinegar to the water.

Crack each egg into a small ramekin or cup. Use a spoon to stir the simmering water to create a gentle whirlpool, then gently slide one egg into the center. Repeat for the second egg (or poach one at a time if your pan is small).

Cook the eggs for 3 to 4 minutes for a runny yolk, or 4 to 5 minutes for slightly set yolks. Use a slotted spoon to lift the eggs, and briefly blot on a paper towel to remove excess water.

Season the poached eggs lightly with a pinch of salt and a grind of black pepper.

Place one poached egg on each avocado-topped toast. Arrange a few drained pickled radish slices on top of each, and sprinkle the sliced scallion over both.

Drizzle about 1 teaspoon olive oil across the toasts, add a light pinch of red pepper flakes if using, and finish with additional za'atar if desired.

Serve the toasts immediately with the microgreens or a small cup of mixed fruit (about 1/2 cup) on the side.

Enjoy while the toast is still warm and eggs are runny.