Soft-Scramble Avocado Toast with Chili Crisp

Serves 2 · 8 min prep · 8 min cook

Ingredients

• 2 slices thick-sliced sourdough bread
• 1 large ripe avocados
• 4 large eggs
• 1 1/2 tbsp unsalted butter
• 2 tbsp chili crisp
• 1/2 fresh lime
• 1/2 tsp flaky sea salt
• to taste freshly ground black pepper
• 2 tbsp fresh cilantro leaves
• 1 tsp toasted sesame seeds

Instructions

1. 1Toast the sourdough slices in a toaster or under a broiler until deep golden and crisp on the outside but still slightly chewy inside. Set aside on plates.
2. 2Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add a squeeze of lime juice and flaky salt. Mash with a fork to a chunky-smooth consistency, leaving some texture.
3. 3Crack the eggs into a cold nonstick 8- or 10-inch skillet. Add the butter and salt. Place the pan over low heat.
4. 4Using a silicone spatula, continuously stir and scrape the bottom and sides of the pan as the butter melts and the eggs slowly begin to form soft curds, about 3–4 minutes total. Remove the pan from heat when the eggs still look slightly wet and glossy; residual heat will finish them to a creamy soft scramble.
5. 5While the eggs cook, divide the mashed avocado evenly between the two toasts and spread to the edges. Sprinkle lightly with flaky salt and a grind of black pepper.
6. 6Spoon the soft-scrambled eggs over the avocado in a generous pile. Drizzle chili crisp over each toast, letting the oil and crunchy bits cascade down the sides.
7. 7Finish with a scatter of cilantro leaves, sesame seeds, and an extra tiny squeeze of lime. Serve immediately while the toast is still crisp and the eggs are warm and silky.
8. 8Eat with a knife and fork or fold carefully; the runny chili oil will soak deliciously into the bread.