Soft-Scrambled Egg and Avocado Smash Toast

Crack the eggs into a large bowl. Add the butter (cut into small pieces), whole-milk, salt, and black-pepper. Whisk together gently until the butter starts to incorporate — you want a loose, pale yellow mixture, not a stiff scramble base.

Halve and pit the avocados. Scoop the flesh into a bowl and add the juice of half the lemon, salt, and black-pepper. Smash with a fork until you have a chunky, spreadable texture. Taste and adjust seasoning.

Brush each slice of white-bread on one side with olive-oil. Set aside.

Warm a griddle or large frying pan over medium heat. Place the bread oil-side down and toast until golden and crisp, about 3 minutes per side. The oil should give you a beautifully burnished edge. Remove and set aside.

Use the same pan over low heat. Add a small knob of butter and let it melt and foam without browning. Pour in the egg mixture and let it sit for about 20 seconds before you start stirring.

Using a spatula, gently push the eggs from the edges toward the centre in slow, sweeping motions. Let them mound up and then fold them over. The key is low heat and patience — you want soft, pillowy curds, not firm, dry eggs.

When the eggs are just barely set with a slight sheen, remove the pan from the heat. They will continue to cook from residual heat. Stir once more and season lightly.

Spread the avocado smash generously across each toast slice, pushing it slightly to the edges.

Spoon the soft scrambled eggs on top, letting them mound naturally.

Squeeze a little more lemon over the eggs if you like. Dust with smoked-paprika and serve right away, while the eggs are still creamy and the toast is still warm.