Fried Egg Avocado Toast with Chili Crunch

Avocado toast with a sunny-side-up fried egg and chili crunch sauce.

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Fried Egg Avocado Toast with Chili Crunch

Avocado toast is my go-to quick and savory breakfast, and this version packs a flavorful punch. A drizzle of chili crunch adds a spicy kick, but it’s optional if you prefer milder flavors. I love this with sourdough bread and a sunny-side-up egg, but feel free to use your favorite bread and egg style to make it your own!

Course Breakfast, Snack

Cuisine American, vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings person

Calories 438kcal

Author Stephanie McKercher, MS, RDN

Equipment

Toaster or oven
Non-stick skillet or well-seasoned cast iron skillet

Ingredients

1 large slice sourdough bread or bread of choice
½ avocado sliced
1 teaspoon olive oil or as needed to grease skillet
1 egg
1 teaspoon chili crunch sauce (optional)

US Customary - Metric

Instructions

Toast bread to desired doneness. Spread sliced avocado on bread and mash with a fork.
Heat oil in a non-stick skillet over medium heat. Crack egg into skillet and cook for 3 minutes, or until the whites are fully set and opaque.
Use a spatula to transfer the egg onto the avocado toast. Drizzle with chili crunch sauce if desired and enjoy!

Notes

Storage: This recipe doesn’t stand up well to storage. It’s best to enjoy it as soon as it’s ready.
Vegan (egg-free) option: instead of an egg, top avocado toast with beans or hemp seeds. (Try my Savory Mushroom Toast with Avocado and Beans.) Make sure chili crunch is vegan if using.
Gluten-free option: Use gluten-free bread and ensure the chili crunch sauce is labeled gluten-free.

Serving Suggestions:

Nutrition