Smashed Avocado Egg Toast with Chili Flakes
Indulge in the ultimate breakfast experience with Smashed Avocado Egg Toast with Chili Flakes. This dish features creamy avocado paired with perfectly cooked eggs, all atop crunchy sourdough toast, and enhanced with a touch of chili flakes for an invigorating kick. Ready in just 10 minutes, it’s not only a feast for the eyes but also a delicious, nutritious way to start your day!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Toasting/Frying
- Cuisine: American
Ingredients
Scale
- 2 slices sourdough bread
- 1 ripe avocado
- 2 large eggs
- 1 tsp chili flakes (adjust to taste)
- 1 tsp lemon juice
- Salt and pepper, to taste
- 1 tsp olive oil (optional)
Instructions
- Toast the sourdough bread until golden brown and crisp.
- While the bread is toasting, cut open the avocado, remove the pit, and scoop into a bowl. Smash it gently with a fork until creamy yet chunky.
- Add lemon juice, salt, and pepper to the smashed avocado; mix well.
- In a small pan over medium heat, cook the eggs sunny-side-up or as desired.
- Spread the smashed avocado generously on each slice of toast. Top with an egg and sprinkle chili flakes over everything.
- Serve immediately while warm.
Nutrition
- Serving Size: 1 toast (approx. 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 186mg