Easy Breakfast Toast That's Spicy, Creamy, and Savory (Print Version)
Crisp toast layered with salted avocado, soft chili oil scrambled eggs, Parmesan, and chives for a fast savory breakfast.
# Ingredients:
For the toast
01 -
2 thick slices sourdough or whole-grain bread, about 3 oz (85 g) total
02 -
1 ripe medium avocado, about 5 oz (140 g) flesh
03 -
1 teaspoon fresh lemon juice
04 -
1/4 teaspoon fine salt, divided
05 -
Freshly ground black pepper, to taste
For the eggs and finish
06 -
3 large eggs
07 -
1 tablespoon garlic chili oil or chili crisp, plus more for serving
08 -
2 tablespoons finely grated Parmesan cheese
09 -
1 tablespoon chopped fresh chives
# Instructions:
01 -
Toast the bread until deeply golden and crisp around the edges. Set the slices on plates so they stay dry while you cook the eggs.
02 -
Mash the avocado with lemon juice, half the salt, and black pepper. Leave it slightly chunky so the toast has texture.
03 -
Whisk the eggs with the remaining salt and a little black pepper until evenly blended.
04 -
Heat the garlic chili oil in a nonstick skillet over medium-low heat for 20-30 seconds, just until fragrant. Do not let the garlic bits burn.
05 -
Pour in the eggs and stir slowly with a silicone spatula until soft curds form, 2-3 minutes. Remove the pan from the heat while the eggs still look slightly glossy.
06 -
Spread the avocado over the toast. Spoon the chili oil scrambled eggs on top, then finish with Parmesan, chives, extra black pepper, and more chili oil if desired.
# Notes:
01 -
Best eaten immediately after assembly.
02 -
Use medium-low heat so the chili oil stays fragrant instead of bitter.
03 -
Add extra chili oil at the table for more heat.