Toast the bread: Pop your sourdough slices into a toaster or under the grill. Toast until the edges turn a deep golden brown and you hear that satisfying crunch when you tap the surface. The centre should feel firm but not rock hard.

Cook the tomatoes: While the bread toasts, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the halved cherry tomatoes cut-side down. Listen for that immediate sizzle — that's the sound of proper heat. Cook for 2 minutes without moving them, until the cut sides are blistered and starting to caramelise. The tomatoes should smell sweet and slightly smoky.

Wilt the greens: Toss the mixed salad greens into the pan with the tomatoes. Stir for 30 to 45 seconds, just until they turn vibrant green and begin to soften. You want them wilted but not slumping into a sad heap. Remove the pan from the heat immediately.

Prepare the avocado: Halve the avocados, remove the stones, and scoop the flesh into a medium bowl. Add the lemon juice, salt, and pepper. Mash with a fork until you have a chunky consistency — some smooth parts, some small lumps for texture. The colour should be bright green, not brown, so work quickly.

Rub the toast: Take the peeled garlic clove and rub it firmly over one side of each toast slice. You'll feel the garlic melting slightly into the warm surface, releasing its fragrance. This single step adds incredible depth without any chopping.

Assemble the toasts: Spread the mashed avocado generously over each slice of garlic-rubbed toast. Top with the wilted greens and blistered tomatoes. If you're adding eggs, now is the time to place them on top.

Finish and serve: Sprinkle a pinch of flaky sea salt and a crack of black pepper over each toast. Drizzle with the remaining olive oil. Serve immediately while the toast is still crisp and the greens are warm. I make this at least once a week — it's become a family favourite.