Crispy Fried Egg & Avocado Toast with Lemon-Chili Drizzle
Crispy Fried Egg & Avocado Toast with Lemon-Chili Drizzle
TA
TangyCinnamon0367
This breakfast brings together the irresistible crunch of perfectly toasted bread, creamy mashed avocado, and a crispy-edged fried egg—all elevated by a zingy lemon-chili drizzle. The combination of rich avocado and runny yolk is balanced beautifully with fresh lemon juice and zest, while chili flakes add just the right kick. Using a technique inspired by chefs, we salt early and add acid to cut through the richness, making every bite lively and satisfying. Ideal for a late summer morning in Pennsylvania, this dish is easy, flavorful, and sure to brighten your start to the day.
Ingredients
Instructions
  1. Toast the bread slices until golden brown and crisp. Set aside.
  2. Halve the avocado, remove the pit, and scoop flesh into a bowl. Add a pinch of salt, pepper, and juice from half the lemon. Mash together until mostly smooth with some texture.
  3. Heat olive oil in a nonstick skillet over medium-high heat. Crack in the eggs and fry until whites are set and edges are golden and crispy, about 2-3 minutes. Season with a little salt and pepper while cooking.
  4. Spread the mashed avocado generously over each toast.
  5. Top each slice with a crispy fried egg.
  6. In a small bowl, mix lemon zest and chili flakes. Sprinkle this mixture over the eggs for a bright, spicy finish. Adjust salt to taste.
  7. Serve immediately while toast is warm and eggs are runny.