Chili Oil Scrambled Eggs over Avocado Toast
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A luxurious and spicy breakfast featuring soft-scrambled eggs cooked directly in chili oil, served over creamy mashed avocado and toasted sourdough.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Contains
- Gluten and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Toast the sourdough bread until golden and crisp.
In a small bowl, mash the avocado with a pinch of salt and pepper. Spread the mashed avocado evenly over the toasted bread.
Whisk the eggs in a separate bowl until well combined.
Heat a frying pan over high heat until very hot.
Add the chili oil to the hot pan, allowing it to sizzle for a few seconds.
Pour the whisked eggs into the pan with the chili oil.
Immediately turn off the heat. Use the residual heat of the pan to cook the eggs, gently folding them until they reach a soft, custardy scramble texture.
Slide the soft scrambled eggs onto the prepared avocado toast.
Garnish with sliced green onions and an extra drizzle of chili oil if desired.
Notes
The key to the texture is turning off the heat as soon as the eggs hit the pan to prevent overcooking. If you prefer a firmer egg, leave the heat on low for an additional 30 seconds. For a more vibrant yellow color, fold the eggs gently rather than over-mixing them in the pan.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 605
- Protein
- 21 g
- Carbs
- 47 g
- Fat
- 40 g
- Fiber
- 9 g
Where the calories come from
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