Heat the oven to 300°F. In a small baking dish, combine the tomatoes, smashed garlic, and thyme. Pour over the Everyday EVOO until the tomatoes are mostly submerged, season with the kosher salt, and roast about 40 minutes, until the skins split and the oil turns deep red and fragrant. This is the oil's first job: it cooks the tomatoes and becomes a flavored finishing oil for later. Make this a day ahead for a cleaner build and a confit that's set rather than loose.

Scoop the avocado into a bowl. Add the lemon juice and a spoonful of the warm confit oil, then smash to a chunky spread. Folding the oil in here is its second job.

Brush both sides of the sourdough with Everyday EVOO and griddle in a hot, dry pan until deeply golden and crisp at the edges. Third job.

Heat 2 tablespoon Everyday EVOO in a skillet until shimmering. Crack in the eggs and tilt the pan, spooning the hot oil over the whites until the edges go lacy and brown and the yolk stays runny. Fourth job, and the money shot.

Spread the avocado over the toast. Spoon the burst tomatoes and a little confit oil on top. Land the crispy egg, then finish with flaky salt, pepper, torn basil, and a final raw drizzle of Everyday straight from the bottle. That raw finish is the fifth, the same oil that cooked the whole plate, tasted as it left the bottle.