Crispy Chili Oil Avocado Toast with Fried Egg
Creamy smashed avocado on crispy toast, topped with a perfectly runny fried egg and finished with garlicky chili oil for heat and crunch. Breakfast that actually looks like a TikTok.
- Total time
- 12 min
- Servings
- 2
- Calories
- 445
- Protein
- 16g
Ingredients
- 1 whole ripe avocado
- 2 slices bread, sliced (sourdough or sturdy white)
- 2 whole eggs
- ¼ tsp red pepper flakes
- 1 whole garlic clove, minced
- ½ whole lemon
- 1 pinch flaky sea salt
- 2 tbsp chili oil or olive oil infused with chili
Instructions
- 1
Toast bread until edges are golden and surface is crispy, ~3 minutes per side.
- 2
Heat 1 tbsp chili oil in a skillet over medium-high until it shimmers, ~60 seconds.
- 3
Crack eggs into skillet without stirring. Cook until whites set but yolks still jiggle, ~3 minutes.
- 4
Cut avocado in half, scoop into a bowl, and mash with a fork until chunky-creamy.
- 5
Stir minced garlic into remaining 1 tbsp chili oil with pepper flakes and a pinch of salt.
- 6
Spread mashed avocado on toasted bread, squeeze lemon over top, slide fried egg on top, drizzle with garlic chili oil.
Tools you’ll need
- toaster or toaster oven
- 12-inch non-stick or cast iron skillet
- small bowl
- fork
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