Crunchy Chili Avocado Toast with a Runny Egg

Crunchy Chili Avocado Toast with a Runny Egg

Ingredients:

• 2 slices of hearty bread with seeds
• 1 ripe avocado
• 2 runny eggs
• Crunchy Chili Oil
• Salt and pepper to taste

1. Toast the Bread: Toast the slices of bread to your liking. You can use a toaster or a hot oven. Aim for a crispy texture that will complement the creamy avocado.

2. Prepare the Avocado: While the bread is toasting, cut the ripe avocado in half, remove the pit and cut into slices.

3. Poach the Eggs: Poach the eggs until the whites are set but the yolks remain runny. You can achieve this by gently simmering the eggs in the pan with 1-2 cm of water for about 3-4 minutes.

4. Assemble the Toast: Spread the avocado evenly over the toasted bread slices.

5. Add the Runny Eggs: Carefully place the poached eggs on top of the avocado, allowing the runny yolk to enrich the creamy texture.

6. Drizzle with Crunchy Chili Oil: Generously drizzle the Crunchy Chili Oil over the eggs and avocado. The combination of heat and crunch will elevate the flavors.

7. Serve and Enjoy: Your Crunchy Chili Avocado Toast with a Runny Egg is ready to be enjoyed. The combination of textures and flavors will make this a delightful and satisfying breakfast or brunch option.