Ingredients
Chili Oil Scrambled Eggs on Avocado Toast
- 2 Avocados ripe
- Salt to taste
- Black pepper to taste
- 2 TBSP Butter
- 2 slices Your choice of bread (crusty bread such as sourdough is suggested)
- 2 TBSP Chinese chili oil store-bought
- 4 Eggs beaten
Orange Juice
- 16 oz Orange juice
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork and season with salt and black pepper to taste.
- Butter both sides of the slices of bread.
- Preheat a non-stick skillet over medium-low heat and add the slices of buttered bread; cook for 2 - 3 minutes per side to your desired level of crispiness. Remove from heat and set aside.
- In the same skillet over medium heat, add half the chili oil.
- While the skillet is heating up, crack the eggs into a bowl and whisk them until well combined. Season with salt and black pepper.
- Pour the whisked eggs into the hot skillet and let them cook for about 1 minute without stirring.
- After 1 minute, gently scramble the eggs in the skillet using a spatula. Continue to cook until the eggs are just set, about 1 - 2 minutes more. Remove the skillet from the heat.
- Spread the mashed avocado onto the toasted bread. Divide the scrambled eggs evenly over top.
- Drizzle the remaining chili oil over the eggs.
- Serve with orange juice.
Nutrition
Calories: 850kcal | Carbohydrates: 55g | Protein: 20g | Fat: 65g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 364mg | Potassium: 1593mg | Fiber: 15g | Sugar: 22g | Vitamin A: 1573IU | Vitamin C: 134mg | Calcium: 137mg | Iron: 4mg
Chili Oil Eggs
Ingredients
Chili Oil Scrambled Eggs on Avocado Toast
- 2 Avocados ripe
- Salt to taste
- Black pepper to taste
- 2 TBSP Butter
- 2 slices Your choice of bread (crusty bread such as sourdough is suggested)
- 2 TBSP Chinese chili oil store-bought
- 4 Eggs beaten
Orange Juice
- 16 oz Orange juice
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado with a fork and season with salt and black pepper to taste.
- Butter both sides of the slices of bread.
- Preheat a non-stick skillet over medium-low heat and add the slices of buttered bread; cook for 2 - 3 minutes per side to your desired level of crispiness. Remove from heat and set aside.
- In the same skillet over medium heat, add half the chili oil.
- While the skillet is heating up, crack the eggs into a bowl and whisk them until well combined. Season with salt and black pepper.
- Pour the whisked eggs into the hot skillet and let them cook for about 1 minute without stirring.
- After 1 minute, gently scramble the eggs in the skillet using a spatula. Continue to cook until the eggs are just set, about 1 - 2 minutes more. Remove the skillet from the heat.
- Spread the mashed avocado onto the toasted bread. Divide the scrambled eggs evenly over top.
- Drizzle the remaining chili oil over the eggs.
- Serve with orange juice.
Nutrition
Calories: 850kcalCarbohydrates: 55gProtein: 20gFat: 65gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 36gTrans Fat: 1gCholesterol: 357mgSodium: 364mgPotassium: 1593mgFiber: 15gSugar: 22gVitamin A: 1573IUVitamin C: 134mgCalcium: 137mgIron: 4mg
Tried this recipe?Let us know how it was!