Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

While the 2 large eggs cook, prepare an ice bath (a Mixing Bowl filled with cold water and ice). As soon as the timer goes off, transfer the 2 large eggs immediately to the ice bath and let them cool for 2 minutes — this stops the cooking and makes peeling easy.

Toast the 2 slice sourdough bread thick-cut slices until deeply golden and crispy. While warm, spread with softened 1 tbsp unsalted butter softened, for toast if using.

Scoop the 1 ripe avocado halved and pitted flesh into a small Mixing Bowl. Add the 1 tsp fresh lime juice and a pinch of 1 pinch flaky sea salt such as Maldon, then mash with a Dipping Fork to a slightly chunky consistency. Spread generously over each slice of toast.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.