Prepare the Avocado: Halve the avocados, remove the stones, and scoop the flesh into a medium mixing bowl. Add the juice of one lime and a generous pinch of flaky sea salt and black pepper.

Mash the Avocado: Using a fork, gently mash the avocado against the side of the bowl. We’re looking for a rustic, slightly chunky texture here, not a smooth purée. Stir in half of the chopped coriander and the chilli flakes. Taste and adjust seasoning if needed. Set aside.

Toast the Bread: Drizzle both sides of your sourdough slices with a little olive oil. Place them in a hot, dry frying pan over medium-high heat or pop them in a toaster. Toast for 2-3 minutes per side until they are golden brown and crisp at the edges.

Fry the Eggs: While the bread is toasting, heat 1 tbsp of olive oil in a non-stick frying pan over a medium-low heat. Crack the eggs directly into the pan. I find that a lower heat is crucial for a tender white and a runny yolk.

Cook to Perfection: Let the eggs cook gently for 2-3 minutes. The whites should be opaque and set, but the yolk should still be liquid and wobbly. For perfectly cooked tops, you can add a tablespoon of water to the pan and cover it with a lid for the final 30 seconds to steam them. Season the eggs with a little salt and pepper.

Assemble the Toast: Once the bread is toasted, place it on your serving plates. Generously spread the mashed avocado mixture over each slice, right to the edges.

Top and Serve: Carefully slide a fried egg on top of the avocado on each slice. Garnish with the remaining fresh coriander and the sliced spring onion, if using. Finish with an extra drizzle of good quality olive oil and another pinch of chilli flakes. Serve immediately.