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Recipe  •  17 August 2023


Avocado & egg toast

Alright, I might be from LA, and I also might have an avocado toast recipe in this book—truly the ultimate stereotype.

But let’s all just take a real step back and look at avocado toast. It is f—ing delicious. I don’t care who you are. If you enjoy avocado, it’s one of the greatest little snacks (or even a whole meal) that I can think to have. It’s perfectly rich and exciting to eat, yet you don’t feel sloppy after eating it. It’s a win-win.

Prep time: 5 minutes + making bread, butter & eggs (if desired)

Cook time: 2 minutes

Serves: 4


  • 4 slices basic sourdough bread (page 54)
  • Unsalted butter (page 33; optional), for toasting
  • 1 clove garlic
  • 1 very ripe tomato
  • 1 large avocado
  • Sichuan chili oil or spicy chili crisp, for drizzling
  • 4 perfect soft-boiled eggs (page 90), warm, quartered
  • Flaky sea salt, for garnish
  • Torn Thai basil or regular basil, for garnish


Toast the bread either in a pan with butter or in a toaster.

Cut the garlic clove in half, and rub the cut sides all over each slice of toast to perfume with garlic. Cut the tomato in half and repeat the same technique with the cut sides of the tomato. (Get the juice all up in there; that’s what you want.)

Slice the avocado thinly and arrange in a shingled pattern on the toast. Drizzle with the chili oil, top each slice with a soft-boiled egg, and finish with a generous pinch of salt and some torn basil.

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