Chili-Crunch Corn & Avocado Egg Toasts

Chili crisp, long a Chinese table condiment, now fuels inventive brunch plates. Here it meets creamy avocado, blistered corn, and jammy eggs on crisp sourdough for a quick morning kick.

Serves 2 · 8 min prep · 10 min cook

Estimate for one serving

• 510 cal
• 15g protein
• 42g carbs
• 34g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 4 thick slices sourdough bread
• 2 ripe avocados
• 1 cup fresh corn kernels
• 2 large eggs
• 1.5 tbsp chili crisp
• 1 lime
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro
• 3 radishes
• 1 tbsp extra-virgin olive oil
• 1 tsp everything bagel seasoning

Instructions

1. 1Toast the sourdough slices until deeply golden and crisp so they can hold the toppings without getting soggy.
2. 2Heat a skillet over medium-high, add a splash of olive oil, and char the corn kernels until they blister and smell sweet, about 3 minutes; set aside.
3. 3In the same skillet, fry the eggs in a little more oil until the edges are lacy and crisp and the yolks are still jammy.
4. 4Halve the avocados, scoop the flesh into a bowl, and mash roughly with lime juice, salt, and pepper, leaving some chunky texture.
5. 5Spread the mashed avocado thickly over each toast slice.
6. 6Top with the warm charred corn, then place a fried egg on two of the toasts (or halve eggs to share across all four).
7. 7Spoon chili crisp over the eggs and corn so the oil drips into the avocado.
8. 8Finish with thin-sliced radishes, torn cilantro, a sprinkle of everything bagel seasoning, and an extra squeeze of lime.
9. 9Serve immediately while the toast is crunchy and the egg yolk can be broken over the corn and avocado.