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If you’re looking for a breakfast that’s not only delicious but also quick and easy to prepare, look no further than Avocado & Chili Oil Scrambled Egg Toast. This dish beautifully combines creamy avocado, fluffy scrambled eggs, and a spicy kick from chili oil, all on a base of crunchy sourdough. It’s perfect for busy mornings, a leisurely brunch, or as a light snack any time of day.
Why You’ll Love This Recipe
This toast is a celebration of textures and flavors. The crispness of the toasted sourdough contrasts perfectly with the smooth, rich avocado and the airy, soft scrambled eggs. The addition of chili oil elevates this dish, bringing a delightful heat that pairs beautifully with the creamy avocado. Plus, it’s versatile! You can customize it by adding your favorite toppings, making it as simple or as gourmet as you desire.
Nutritional Benefits
Avocado is a nutrient powerhouse, packed with healthy fats, fiber, and vitamins. Eggs are an excellent source of protein and essential nutrients like B vitamins and choline. This dish not only satisfies your taste buds but also provides a well-rounded start to your day.
Ingredient Notes for Avocado & Chili Oil Scrambled Egg Toast
- Sourdough Bread:
- Opt for a good-quality, fresh sourdough loaf. Its chewy texture and tangy flavor perfectly complement the creamy avocado and eggs. If sourdough isn’t available, any crusty artisan bread will work well.
- Eggs:
- Use large, fresh eggs for the best flavor and texture. Fresh eggs yield fluffier scrambled eggs, so if you have access to farm-fresh eggs, they’re a great choice!
- Chili Oil:
- Choose a high-quality chili oil for maximum flavor. If you prefer, you can make your own by infusing olive oil with dried chili flakes, garlic, and other spices. Adjust the amount based on your spice tolerance—start with less if you’re sensitive to heat.
- Avocado:
- Look for a ripe avocado that yields slightly to gentle pressure when squeezed. If it’s too firm, let it sit at room temperature for a few days to ripen. For added flavor, consider adding a pinch of garlic powder or red pepper flakes to the mashed avocado.
- Olive Oil:
- Extra virgin olive oil is recommended for toasting the bread, as it adds a rich flavor. If you prefer a milder taste, regular olive oil will work as well.
- Green Onion:
- Fresh green onions (also known as scallions) add a mild onion flavor and a pop of color. Feel free to substitute with chives or shallots if you prefer.
- Salt and Pepper:
- Use freshly ground black pepper and sea salt for the best flavor. Adjust the seasoning to your taste, especially in the scrambled eggs and mashed avocado.
Tips for Success
- Eggs: For fluffier scrambled eggs, consider adding a splash of milk or cream when beating the eggs.
- Avocado: Choose a ripe avocado for the best flavor and creaminess. If it’s too firm, let it sit at room temperature for a day or two to ripen.
- Spice Level: Adjust the amount of chili oil according to your spice preference. For those who enjoy heat, a sprinkle of red pepper flakes on top will enhance the flavor even more.
Serving Suggestions
This Avocado & Chili Oil Scrambled Egg Toast makes a delightful breakfast on its own or can be paired with fresh fruit, yogurt, or a side salad for a more complete meal. It’s also a fantastic option for brunch with friends or family—simply multiply the recipe to serve a crowd!
Check Out These Other Toast Recipes You’ll Enjoy
Gorgonzola Fig Toast with Parma Ham
Avocado & Chili Oil Scrambled Egg Toast
Equipment
- Non-stick pan for toasting the bread and cooking the scrambled eggs
- Spatula to gently stir the eggs and create soft curds
- Fork for mashing the avocado directly on the toast
- Knife to slice the green onion and, if desired, to slice the toast before serving
- Small bowl to beat the eggs with salt and pepper before cooking
Ingredients
- 1 slice of sourdough bread
- 2 large eggs
- 1 tablespoon chili oil (plus extra for drizzling)
- 1/2 ripe avocado
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
- 1 green onion, thinly sliced for garnish
Instructions
- In a skillet over medium heat, add the olive oil. Place the sourdough bread in the skillet and toast it for 2-3 minutes per side, or until golden and crisp. Remove from the pan and set aside.
- Crack the eggs into a bowl, season with a pinch of salt and freshly ground black pepper, and whisk until well combined.
- In the same skillet, add 1 tablespoon of chili oil over medium-low heat. Pour in the beaten eggs and cook, gently stirring with a spatula. Move the eggs around the pan in a figure-eight pattern for soft, creamy curds. Remove from heat just before fully set to avoid overcooking.
- Place the toasted sourdough on a plate, and mash the avocado directly on the toast with a fork until it’s spread evenly.
- Layer the creamy scrambled eggs on top of the mashed avocado.
- Drizzle a bit more chili oil over the eggs for added flavor and heat. Garnish with thinly sliced green onions and, if desired, a sprinkle of red pepper flakes.
