Description
Smashed Avocado Egg Toast with Chili Flakes is a quick, nutritious breakfast perfect for busy mornings. Creamy mashed avocado seasoned with chili flakes is layered on toasted whole grain bread and topped with perfectly cooked runny eggs, creating a delicious balance of flavors and textures with a hint of spice.
Ingredients
Scale
Avocado Mixture
- 1 ripe avocado (about 200g)
- 1 tsp chili flakes (adjust to taste)
- Salt and pepper to taste
Eggs and Toast
- 2 large eggs
- 2 slices whole grain bread
- 1 tsp olive oil or butter for cooking eggs
Instructions
- Prepare the avocado: In a bowl, mash the ripe avocado until slightly chunky. Season with salt, pepper, and chili flakes to taste, mixing well to combine the flavors evenly.
- Toast the bread: Toast the whole grain bread slices until they are golden brown and crispy, providing a sturdy base for the toppings.
- Cook the eggs: Heat olive oil or butter in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook until the whites are fully set but the yolks remain runny, approximately 3–4 minutes.
- Assemble the toast: Generously spread the seasoned mashed avocado on each slice of toasted bread, ensuring even coverage.
- Add the eggs and finish: Place the cooked eggs on top of the avocado toast. Sprinkle additional chili flakes over the eggs for extra heat if desired. Serve immediately while warm.
Notes
- For a firmer yolk, cook eggs slightly longer or flip to cook over-easy.
- Adjust chili flakes to your preferred spice level or substitute with fresh sliced chili for a different texture.
- Whole grain bread can be substituted with gluten-free bread if desired.
- Adding a squeeze of lemon juice to the avocado can enhance flavor and prevent browning.
