When Avocado Toast Met Chili Oil

A Simple Breakfast That Hits Every Note: Egg Avocado Toast with Chili Olive Oil
There’s something deeply satisfying about starting the day with a breakfast that feels both indulgent and wholesome. This egg avocado toast has become one of my favorite go-to meals—not just because it’s quick, but because it hits that perfect balance of creamy, crispy, spicy, and savory.

This morning, I whipped up a version that I just had to share. It’s simple, but the little touches—like the chili olive oil drizzle—make it feel a bit special. Here's how to make it:

🛒 What You’ll Need:

• 1 egg

• 1 slice of bread, toasted

• ½ ripe avocado

• Olive oil

• Chili flakes

• Garlic powder

🍳 How to Make It:

1. Toast the Bread
   Pop your bread into the toaster while you start cooking your egg. I like a hearty, crusty slice—something that holds up well to all the toppings.

2. Cook the Egg
   I go for an over-easy egg, flipping it just briefly so it’s cooked on both sides but still has a soft center. Of course, you can prepare it however you like—sunny-side up, poached, or scrambled works too.

3. Mash the Avocado
   In a small bowl, mash the avocado with a pinch of garlic powder and a tiny sprinkle of salt if you like. Keep it chunky or go smooth—your choice.

4. Assemble
   Spread the mashed avocado onto your toasted bread, top it with your egg, and then...

5. Drizzle That Chili Olive Oil
   Mix a bit of olive oil with chili flakes (and let it sit for a few minutes if you have time). Drizzle generously over the top. The heat and richness take everything to the next level.

Add a squeeze of lemon, some fresh herbs, or even a sprinkle of feta if you're feeling extra.

Let me know if you give it a try—or how you put your own spin on it.

Stay tuned for more upcoming inspiration in the kitchen.