the rye toast situation I've been doing every morning

right so this is barely even a recipe but I keep getting asked about it when I post my breakfast so here goes toasted rye bread, smashed avocado (properly seasoned, don't skimp on the flaky salt), a soft boiled egg cut in half so the yolk goes a bit runny into everything, and then — this is the bit that makes it — a small handful of microgreens on top and like half a teaspoon of chilli flakes. that's it. honestly takes maybe seven minutes if you're not rushing around trying to find where you put your keys at the same time I started doing it because I was getting to 11am and just feeling completely hollow, which wasn't great when I'm on my feet all day at the shop. this sorts that. the rye keeps me going in a way normal toast just doesn't, to be fair. the egg does the rest. I add a tiny drizzle of olive oil at the end and it looks dead good on the marble board, the greens against the pale yolk colour is just chef's kiss visually I've had days where I've skipped it and made something more elaborate and honestly I just go back to this. it's one of those things that doesn't need improving