Crispy Egg Avocado Toast with Chili Oil
Buttery sourdough topped with smashed avocado, a perfectly fried egg, and finish of chili oil—breakfast that tastes like brunch. Ready in 12 minutes, looks like you tried.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 slices sourdough bread
- 1 whole avocado, ripe
- 2 large eggs
- 1.5 tbsp chili oil
- ½ whole lemon
- ¼ tsp flaky sea salt
- 1 tbsp butter
- 1 pinch fresh red pepper flakes or fresh cilantro (optional garnish)
Instructions
- 1
Slice avocado in half lengthwise, remove the pit, and scoop flesh into a small bowl. Mash with a fork until chunky-smooth.
- 2
Squeeze half a lemon over the mashed avocado. Season with salt and a pinch of black pepper. Stir gently.
- 3
Toast sourdough slices until golden brown and crispy on both sides, about 90 seconds per side in a skillet or toaster.
- 4
Heat butter in a 10-inch skillet over medium-high until foaming. Crack both eggs into the pan and fry until whites are set but yolks jiggle, ~3 minutes.
- 5
Divide mashed avocado between the toasted slices and spread to the edges. Top each with a warm fried egg.
- 6
Drizzle generously with chili oil. Finish with a pinch of flaky sea salt and red pepper flakes if desired.
Tools you’ll need
- small bowl
- fork
- 10-inch skillet
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
