Chili Crisp Avocado Egg Toast
Creamy smashed avocado on toasted sourdough, topped with a runny-yolk egg and a drizzle of spicy chili crisp. Tangy, rich, and addictive—breakfast that feels like a restaurant dish.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 slices sourdough bread
- 1 whole ripe avocado
- 2 whole eggs
- 1.5 tbsp chili crisp
- ½ whole lemon
- 1 pinch flake salt
- 1 pinch freshly ground black pepper
- 1 tbsp unsalted butter
Instructions
- 1
Toast bread until golden and crispy, about 3 minutes in a toaster or skillet.
- 2
While bread toasts, halve the avocado, scoop into a bowl, and smash with a fork until chunky-smooth.
- 3
Squeeze lemon juice over the avocado, add a pinch of salt and pepper, and stir gently.
- 4
Heat butter in a skillet over medium until foamy, then crack both eggs into the pan.
- 5
Cook until whites are set but yolks still jiggle when the pan is shaken, about 4 minutes.
- 6
Spread avocado on toasted bread, top each with a fried egg, and drizzle generously with chili crisp.
Tools you’ll need
- toaster or 12-inch skillet
- bowl
- fork
- small knife
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