Avocado with soft-boiled egg and avocado-jalapeno salsa

Ingredients

• 3 small ripe Hass avocados
• 2 eggs, at room temperature
• ¼ cup extra-virgin olive oil
• 1 small yellow capsicum, finely diced
• ½ small Spanish onion, finely diced
• 1 tbsp finely diced pickled jalapeños
• 1 tbsp finely chopped coriander
• Finely grated rind of 1 lime, juice of 2
• 1 garlic clove, finely chopped
• Baby red vein sorrel or other micro-herbs, optional, to serve