Chili Oil Scrambled Eggs

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 2
Calories: 679kcal

Ingredients

Chili Oil Scrambled Eggs on Avocado Toast

  • 2 Avocados ripe
  • Salt to taste
  • Black pepper to taste
  • 2 slices Your choice of bread (crusty bread such as sourdough is suggested)
  • 1 TBSP Chinese chili oil
  • 1 tsp Red pepper flakes
  • 4 Eggs beaten

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

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.
  • Toast the bread.
  • Preheat a non-stick skillet over medium-low heat, add half of the chili oil and red pepper flakes.
  • 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, 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 slices.
  • Divide the scrambled eggs evenly over the avocado toast slices.
  • Drizzle the remaining chili oil over the eggs.
  • Serve the chili oil eggs with a glass of cold orange juice.

Nutrition

Calories: 679kcal | Carbohydrates: 55g | Protein: 20g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.3g | Cholesterol: 342mg | Sodium: 335mg | Potassium: 1611mg | Fiber: 15g | Sugar: 22g | Vitamin A: 1694IU | Vitamin C: 134mg | Calcium: 138mg | Iron: 4mg

Chili Oil Scrambled Eggs

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2
Calories 679 kcal

Ingredients
 
 

Chili Oil Scrambled Eggs on Avocado Toast

  • 2 Avocados ripe
  • Salt to taste
  • Black pepper to taste
  • 2 slices Your choice of bread (crusty bread such as sourdough is suggested)
  • 1 TBSP Chinese chili oil
  • 1 tsp Red pepper flakes
  • 4 Eggs beaten

Orange Juice

  • 16 oz Orange juice cold

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.
  • Toast the bread.
  • Preheat a non-stick skillet over medium-low heat, add half of the chili oil and red pepper flakes.
  • 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, 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 slices.
  • Divide the scrambled eggs evenly over the avocado toast slices.
  • Drizzle the remaining chili oil over the eggs.
  • Serve the chili oil eggs with a glass of cold orange juice.

Nutrition

Calories: 679kcalCarbohydrates: 55gProtein: 20gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.3gCholesterol: 342mgSodium: 335mgPotassium: 1611mgFiber: 15gSugar: 22gVitamin A: 1694IUVitamin C: 134mgCalcium: 138mgIron: 4mg
Tried this recipe?Let us know how it was!