Bring a pan of water to the boil and soft-boil the eggs as firm as you like them. Then refresh them briefly in cold water and peel.
Meanwhile, scoop the avocado out of its skin and roughly mash it with a fork. Stir in the lemon juice, sea salt and pepper.
Thinly slice or shave the radishes. Toast the sourdough bread in the toaster or in a frying pan until crisp.
Spread the toasted bread with the avocado cream and scatter the radishes on top. Halve the eggs and lay them on the bread.
Season with sea salt, pepper and chilli flakes, if you like. Leave to stand briefly so the flavours come together.
Serve straight away while the bread is still crisp and the egg slightly warm.
Good to know
Sometimes something simple that still tastes really good is all you need. This sandwich is creamy, crunchy and pleasantly filling.
Swaps
Sourdough bread → wholemeal sourdough bread (more fibre), radishes → cucumber (milder and full of water), lemon → lime (just as fresh, a little more aromatic), chilli flakes → fresh cress (milder, adds extra plant compounds)
Allergens
Contains egg and gluten; for children, season mildly or leave out the chilli, and in pregnancy cook the eggs all the way through instead of serving them soft.
