Glock

• 1 thick slice sourdough or crusty artisan bread • ½ ripe Hass avocado • 1 tsp fresh lemon or lime juice • Pinch of kosher salt and freshly ground black pepper • 1 large egg • Butter or olive oil (for toast and/or pan) • Flaky sea salt (e.g., Maldon), to finish • 3–5 thin slices fresh jalapeño (seeds removed for milder heat, or left in for more spice) • 2–3 thin slices or a small handful of pickled or raw red onion (pickled is especially good) • 1–2 tsp capers, drained and lightly rinsed if very salty • Optional extras: chili flakes or a small spoon of chili crisp, microgreens or arugula, drizzle of good olive oil Quick assembly notes 1. Toast the bread until golden and crisp. Optionally butter it or rub with a cut garlic clove while hot. 2. Mash the avocado with the lemon/lime juice, a pinch of salt, and black pepper. Spread it on the toast. 3. Cook the egg sunny-side up or poached (runny yolk preferred). 4. Top the toast with the egg, then scatter the jalapeño slices, red onion, and capers. 5. Finish with flaky salt and any optional chili or greens. Serve immediately. Tip: Because the capers and red onion already bring salt and brightness, go easy on extra salt until you taste. The jalapeño adds fresh heat that pairs especially well with the creamy avocado and runny yolk.