Chili Oil Scrambled Eggs over Avocado Toast

Ingredients

• 1 slice Sourdough bread (thick-cut)
• 0.5 Avocado (ripe, mashed)
• 2 Eggs (whisked)
• 1 tbsp Chili oil (homemade or store-bought)
• Salt (to taste)
• Black pepper (to taste)
• 1 stalk Green onion (finely sliced for garnish)

Steps

1. 1

   Toast the sourdough bread until golden and crisp.

2. 2

   In a small bowl, mash the avocado with a pinch of salt and pepper. Spread the mashed avocado evenly over the toasted bread.

3. 3

   Whisk the eggs in a separate bowl until well combined.

4. 4

   Heat a frying pan over high heat until very hot.

5. 5

   Add the chili oil to the hot pan, allowing it to sizzle for a few seconds.

6. 6

   Pour the whisked eggs into the pan with the chili oil.

7. 7

   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.

8. 8

   Slide the soft scrambled eggs onto the prepared avocado toast.

9. 9

   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 per serving

• breakfast
• brunch
• vegetarian
• eggs
• spicy
• avocado toast
• quick meals