Ingredients
Chili oil scrambled eggs on avocado toast:
- 2 Avocados
- Salt to taste
- Black pepper to taste
- 4 slices Your choice of bread (crusty bread such as sourdough is suggested)
- 4 TBSP Butter
- 4 Eggs beaten
- 2 TBSP Chinese chili oil store-bought
Orange juice:
- 16 oz Orange juice
Cherries:
- 2 cups Fresh cherries
Instructions
- Wash the cherries and place in serving bowls.
- 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 low-medium 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 1 tablespoon of 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 slices.
- Divide the scrambled eggs evenly over the avocado toast slices.
- Drizzle the remaining chili oil over the eggs.
- Pour orange juice into glasses.
- Plate the chili oil scrambled eggs over avocado toast and serve alongside the orange juice and cherries.
- Serve immediately and enjoy!
Nutrition
Calories: 1027kcal | Carbohydrates: 68g | Protein: 23g | Fat: 78g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 388mg | Sodium: 587mg | Potassium: 1636mg | Fiber: 16g | Sugar: 24g | Vitamin A: 1923IU | Vitamin C: 134mg | Calcium: 175mg | Iron: 5mg
Chili Oil Scrambled Eggs
Ingredients
Chili oil scrambled eggs on avocado toast:
- 2 Avocados
- Salt to taste
- Black pepper to taste
- 4 slices Your choice of bread (crusty bread such as sourdough is suggested)
- 4 TBSP Butter
- 4 Eggs beaten
- 2 TBSP Chinese chili oil store-bought
Orange juice:
- 16 oz Orange juice
Cherries:
- 2 cups Fresh cherries
Instructions
- Wash the cherries and place in serving bowls.
- 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 low-medium 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 1 tablespoon of 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 slices.
- Divide the scrambled eggs evenly over the avocado toast slices.
- Drizzle the remaining chili oil over the eggs.
- Pour orange juice into glasses.
- Plate the chili oil scrambled eggs over avocado toast and serve alongside the orange juice and cherries.
- Serve immediately and enjoy!
Nutrition
Calories: 1027kcalCarbohydrates: 68gProtein: 23gFat: 78gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 388mgSodium: 587mgPotassium: 1636mgFiber: 16gSugar: 24gVitamin A: 1923IUVitamin C: 134mgCalcium: 175mgIron: 5mg
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