Chili Crisp Avocado Toast with Jammy Eggs

Serves 2 · 10 min prep · 10 min cook

Ingredients

• 2 thick sourdough bread slices
• 2 ripe avocados
• 2 large eggs
• 2 tbsp chili crisp oil
• 1 tbsp fresh lime juice
• 1/2 tsp flaky sea salt
• 1 tsp everything bagel seasoning
• 2 tbsp fresh cilantro leaves
• 1/4 tsp red pepper flakes
• 1 tsp olive oil

Instructions

1. 1Bring a small saucepan of water to a gentle boil over medium-high heat, then lower to a steady simmer. Carefully lower in the eggs and cook exactly 7 minutes for jammy yolks, then transfer immediately to an ice bath for 2 minutes to stop the cooking.
2. 2While the eggs cook, toast the sourdough slices in a toaster or in a dry skillet over medium heat until deep golden and crisp on both sides, about 2–3 minutes per side.
3. 3Halve and pit the avocados, scoop the flesh into a small bowl, and mash roughly with a fork, leaving some chunky texture. Stir in the lime juice, flaky sea salt, and red pepper flakes until just combined.
4. 4Peel the jammy eggs under cool running water and set aside on a cutting board. Slice each egg in half lengthwise so the jammy yolk is visible.
5. 5Spread half the smashed avocado evenly over each warm toast slice, mounding it slightly in the center. Drizzle olive oil lightly over the avocado if desired for extra richness.
6. 6Place two egg halves on top of each avocado toast. Spoon chili crisp oil over and the eggs on each toast so the crispy bits land on both egg and avocado.
7. 7Sprinkle everything bagel seasoning evenly over both toasts, then scatter fresh cilantro leaves on top. Finish with an extra tiny pinch of flaky salt.
8. 8Serve immediately while the toast is still crisp and the eggs are warm, with extra chili crisp on the side for anyone who wants more heat.