Sourdough Toast with Guacamole & Fried Egg

About this recipe

This is the breakfast that came home from a hundred Wellington café mornings—thick sourdough, a properly seasoned smash of avocado, and a fried egg with a runny yolk that breaks into everything. The craft here is entirely in the details: toast the bread until it's genuinely crisp so it holds up under the weight, season the avocado with lime and salt like you mean it, and pull the egg while the yolk still runs. Fast, green, and far better than the sum of its parts. Avocado is the hero, but only when it's ripe and properly seasoned. The lime juice does two jobs: it prevents browning and adds a bright acidic note that lifts the entire plate. A sprinkle of good flaky sea salt and fresh chilli flakes round out the creaminess. Tomato and red onion add a cool crunch, fresh coriander adds herbaceous green, and the runny yolk ties it all together into something that tastes indulgent. The technique that matters is toast temperature. You want the sourdough golden and genuinely crunchy on both sides—it should stand up to the guacamole and egg without going soggy. The egg goes sunny-side-up, never over-easy, so the yolk breaks when you cut into it and runs into the guacamole. That runny yolk is doing all the work as a sauce. Serve this breakfast immediately while the toast is still warm and the yolk still runs. It's a standalone meal, complete and satisfying. Leftovers don't work—the toast softens, the egg cools, and the moment passes. Make it fresh, make it intentional, eat it while it's perfect.