Chili Eggs on Avocado Toast

This versatile dish can serve as both a hearty breakfast and a lovely lunch. Featuring crispy sourdough topped with fluffy chili-infused eggs and creamy avocado.

Cook time: 15 minutes

Servings: 1

Ingredients

• 2 slices sourdough bread
• 1 avocado
• 0 to taste salt
• 0 to taste black pepper
• 1 tablespoon chili oil
• 2 eggs
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons green onions chopped
• 1 tablespoon jalapeno sliced
• 0 optional chili oil

Instructions

1. Heat a large pan over high heat and crisp up the sourdough bread until golden brown. Set aside.
2. In a small bowl, season the avocado with salt and black pepper to taste. Mash lightly with a fork.
3. Add chili oil to the hot pan and immediately add the eggs. Turn off the heat and stir gently with chopsticks to keep the eggs light and fluffy. Season with salt and black pepper.
4. Spread the mashed avocado evenly on the toasted sourdough slices.
5. Top the avocado toast with the chili eggs, sprinkle with green onions, jalapeno slices, and an optional drizzle of extra chili oil.