Avocado and Fried Egg Sourdough Toast

Wash 2 radishes and 1/4 cup cilantro. Thinly slice the radishes into rounds and roughly chop the cilantro leaves.

Slice 2 avocados in half, remove the pits, and scoop the green flesh into a small mixing bowl. Squeeze the juice from 1/2 a lemon over the avocado and mash with a fork until the mixture is creamy but still retains some small chunks.

Heat a large non-stick skillet over medium heat with 1 tablespoon of olive oil. Place 4 thick slices of sourdough bread in the pan and toast for 2-3 minutes per side until the edges are golden brown and crisp.

Remove the toasted bread from the pan. Peel 1 clove of garlic and rub the raw clove directly onto the surface of each warm slice of toast to infuse it with a subtle garlic aroma.

Spread the mashed avocado mixture evenly across the 4 slices of garlic-rubbed toast. Arrange the sliced radishes and chopped cilantro over the avocado layer.

In the same skillet used for the bread, melt 2 tablespoons of unsalted butter over medium-low heat. Carefully crack 4 large eggs into the skillet, ensuring they do not touch.

Fry the eggs for approximately 2 minutes until the whites are completely set and opaque. Using a spatula, carefully flip each egg and cook for only 30 seconds more to achieve an 'over-easy' finish where the yolk remains liquid.

Gently slide one fried egg onto each prepared piece of avocado toast.

Evenly sprinkle 2 tablespoons of everything bagel seasoning and 1/2 teaspoon of red pepper flakes over the eggs. Season with a pinch of salt and black pepper to taste and serve immediately while the yolks are warm and runny.