📖 Instructions

1. First, toast the rye bread: Lightly toast the rye bread slices to your desired level of crispness. I personally prefer a slightly golden toast, but feel free to make it darker if you like a more robust flavor. Be careful not to burn it, though! Burnt toast is the saddest start to a sandwich.
2. Prepare the avocado: While the bread is toasting, mash the avocado in a small bowl. Season with salt, pepper, and a pinch of red pepper flakes (optional). A squeeze of lemon or lime juice can also add a nice zing.
3. Cook the egg: There are several ways to cook the egg for this sandwich. My favorite is a perfectly runny fried egg, but you can also poach it, scramble it, or even make a soft-boiled egg. If frying, heat a small amount of oil or butter in a non-stick pan over medium heat. Crack the egg into the pan and cook for 2-3 minutes, or until the whites are set and the yolk is still runny. If poaching, bring a pot of water to a simmer, add a splash of vinegar, and gently slip the egg into the water. Cook for 3-4 minutes, or until the white is set and the yolk is still runny. If you don't like a runny yolk, cook the egg longer until it reaches your desired level of doneness. Honestly, sometimes i just microwave it. Don't tell anyone.
4. Assemble the sandwich: Spread the mashed avocado evenly over the toasted rye bread. Top with the cooked egg. Season with additional salt and pepper to taste. If desired, garnish with a sprinkle of fresh herbs like dill or chives, or a dash of hot sauce.
5. Serve immediately: The sandwich is best enjoyed immediately while the egg is still warm and the avocado is fresh. Serve with a side of fruit, a small salad, or your favorite brunch beverage. And there you have it! A simple yet satisfying open-faced sandwich that's perfect for any time of day. Enjoy!