Creamy smashed avocado on golden toasted sourdough, seasoned with salicornia salt and chilli flakes, topped with a jammy soft-boiled egg and fresh garnish.

INGREDIENTS
• 2 thick sourdough slices
• 2 ripe avocados
• 1/2 lemon, juiced
• 1/2 teaspoons salicornia salt
• 1 pinch chilli flakes
• 2 soft-boiled eggs (optional)
• 1 microgreens or radish, to garnish

STEPS
1. Soft-boil the eggs: If using 2 soft-boiled eggs (optional), bring a small saucepan of water to a full boil. Lower the eggs in gently with a spoon. Cook for exactly 6 minutes for a jammy yolk. Transfer immediately to a bowl of iced water and leave for 2 minutes to stop the cooking. Peel carefully and set aside.

2. Toast the sourdough: Toast 2 thick sourdough slices in a toaster or under a hot grill until deeply golden and crisp on the surface but still with a little chew in the centre. The toast needs to be sturdy enough to hold the avocado without going soggy — a thick slice is essential.

3. Smash the avocado: Halve 2 ripe avocados and remove the stones. Scoop the flesh into a bowl. Add 0.5 lemon, juiced and half of 0.5 teaspoons salicornia salt. Using a fork, smash roughly — you want a mix of smooth and chunky pieces, not a smooth purée. Taste and adjust with more lemon or salt if needed.

4. Load the toast: Spoon the smashed avocado generously onto each slice of toast, spreading it to the edges. Press it down lightly so it sits in an even layer.

5. Season the top: Sprinkle the remaining 0.5 teaspoons salicornia salt evenly over the avocado, then add a pinch of 1 pinch chilli flakes to each slice. The salicornia salt on top provides little pockets of briny seasoning in every bite rather than being mixed through entirely.

6. Top and serve: If using eggs, slice each 2 soft-boiled eggs (optional) in half lengthways and place on top of the avocado, cut-side up so the yolk is visible. Scatter 1 microgreens or radish, to garnish over the top. Serve immediately while the toast is still warm and crisp.

NOTES
The key to great avocado toast is texture — smash the avocado roughly rather than blending it smooth, so you get creamy chunks rather than a uniform paste. Use avocados that yield to gentle pressure but aren't so soft they've turned brown inside. Salicornia salt brings a subtle mineral brininess that lifts the richness of the avocado beautifully. For the eggs, a 6-minute boil gives a fully set white with a jammy, slightly runny yolk — the ideal texture for this dish.