Avocado & Egg Toast with Chili Honey — 29g Protein, Under $4
Avocado toast became a cliché because it is genuinely one of the best things you can put on bread, and this version earns its place back by doing everything right. A thick slice of whole grain sourdough toasted until golden, generously smashed avocado seasoned with lemon and salt, two fried eggs on top with crispy lacy edges, and a small drizzle of chili-infused honey that cuts through the richness with heat and sweetness in equal measure. At 29 grams of protein and under four dollars, this is the breakfast that looks like it costs twice what it does and tastes exactly as good as it looks. The chili honey is the detail that takes it from good to the kind of thing people ask you about.
Ingredients
Method
- Toast the sourdough until deeply golden and crisp — a proper toast, not just warm bread.
- While the bread toasts, scoop the avocado into a small bowl. Add the lemon juice, a pinch of salt, and pepper. Smash with a fork to your preferred texture.
- Mix the honey with a pinch of chili flakes or a drop of hot sauce in a small dish. Set aside.
- Heat olive oil or butter in a small non-stick pan over medium heat. Crack both eggs in and fry for 2–3 minutes until the whites are fully set with crispy lacy edges and the yolks are still runny.
- Spread the smashed avocado generously over the toasted sourdough.
- Carefully slide both fried eggs on top of the avocado.
- Drizzle the chili honey over the eggs and avocado.
- Finish with everything bagel seasoning and microgreens if using.
- Serve immediately.
Notes
Buying avocados slightly firm and letting them ripen on the counter at home is consistently cheaper than buying ready-to-eat ripe avocados at the supermarket — you get the same avocado for less. Sourdough from the day-old bakery section is discounted significantly and works perfectly for toast. The chili honey is made from pantry staples that cost almost nothing per serving but add a disproportionate amount of character to the finished dish.
