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1
For the radishes, thinly slice a radish (easter egg radishes, french breakfast radishes, any kind works) and place in a shallow dish. Spash with red wine vinegar and set aside. I normally do this the night before, but you flash pickling it works fine too.
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2
Fry a piece of bacon over low heat until most of the fat renders out and the bacon is crispy. Let it rest over a paper towel.
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3
For the soft-boiled egg, I like using David Chang's 5:10 method: bring a pot of water to boil; place egg in pot and time for around 5 minutes and 10 seconds; using a slotted spoon transfer the eggs into a ice bath. Once completely cooled, crack and peel the egg under cold running water. Set aside.
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4
Scoop the avocado out into a shallow dish. Using a fork mash the avocado with a small pinch of salt until creamy. Spread creamed avocado on a plate.
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5
Heat a pan to medium/medium-low heat with a little olive oil. Sautee spinach with a pinch of salt until wilted. Spoon spinach over the avocado cream on the plate. Place soft-boiled egg on top.
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6
Crumble the bacon bits. Roughly spread crumbled bacon bits and crumbled goat cheese over the plate. Garnish with the quick-pickled radishes and chopped chives. Finish with sea salt and fresh ground pepper if you feel like it (you should!) I like to splash some good quality olive oil on the plate; the interplay between avocado and olive oil is a thing of beauty.
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7
And there you have it! One egg turned into a substantial, beautiful breakfast. Enjoy!
