Crispy Avocado Egg Toast with Chili Oil
Smashed avocado on toasted bread, topped with a perfectly cooked egg and a drizzle of spicy chili oil. Breakfast that tastes as good as it looks, ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 398
- Protein
- 14g
Ingredients
- 2 slices bread (sourdough or whole wheat)
- 1 whole ripe avocado
- 2 whole eggs
- 2 tbsp chili oil
- ½ whole lemon
- 1 pinch flaky sea salt
- 1 pinch black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Toast bread until golden and crisp, about 2–3 minutes per side.
- 2
Heat 1 tbsp olive oil in a skillet over medium-high until it shimmers.
- 3
Crack both eggs into the skillet. Fry until whites set but yolks still jiggle, ~4 minutes.
- 4
Cut avocado in half, scoop onto toast, and mash with a fork until chunky.
- 5
Squeeze lemon juice over avocado. Season with salt and black pepper.
- 6
Top with fried egg, drizzle with chili oil, and sprinkle red pepper flakes if desired. Serve hot.
Tools you’ll need
- toaster or toaster oven
- 10-inch skillet
- spatula
- fork
- cutting board
- knife
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