Chili Crisp Soft-Scrambled Eggs on Sourdough Toast

Serves 2 · 10 min prep · 8 min cook

Ingredients

• 4 large eggs
• 2 tbsp whole milk or half-and-half
• 1 tbsp unsalted butter
• 4 slices thick-cut sourdough bread
• 1 ripe avocado
• 2 tbsp chili crisp (store-bought)
• 2 tbsp chopped fresh chives
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp lemon juice

Instructions

1. 1Crack the eggs into a medium bowl, add the milk, salt, and several grinds of black pepper, then whisk vigorously for 30 seconds until completely uniform and slightly frothy.
2. 2Toast the sourdough slices in a toaster or under a broiler set to high until deeply golden and crisp on the edges, about 2–3 minutes per side if broiling; set aside on plates.
3. 3Halve the avocado, remove the pit, scoop the flesh into a small bowl, add the lemon juice and flaky salt, and mash with a fork to a chunky spread.
4. 4Spread the mashed avocado evenly over the warm toast slices while they are still hot so it softens slightly.
5. 5Place a nonstick skillet over medium-low heat and add the butter, swirling until melted and foamy but not browned, about 1 minute.
6. 6Pour in the egg mixture and let it sit undisturbed for 20 seconds until the edges just begin to set.
7. 7Using a silicone spatula, push the eggs gently from the edges toward the center in slow sweeps, tilting the pan so uncooked egg fills the gaps; continue for 2–3 minutes until the eggs form soft, glossy curds that still look slightly wet.
8. 8Remove the pan from heat immediately—the residual heat will finish cooking them to a custardy texture without drying out.
9. 9Divide the soft-scrambled eggs over the avocado toasts, drizzle each serving generously with chili crisp, and finish with chopped chives and an extra pinch of flaky salt.
10. 10Serve right away while the toast is still crisp and the eggs are warm and silky.