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Avocado & Egg Toast with Chili Honey

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Total Time 10 minutes
Servings: 1
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 thick slice whole grain sourdough bread
  • 2 large eggs
  • 1/2 ripe avocado
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • 1/2 tsp olive oil or butter for frying
  • For the chili honey: 1 tsp honey mixed with a small pinch of red chili flakes or a drop of hot sauce
  • Optional: a pinch of everything bagel seasoning and fresh microgreens on top

Method
 

  1. Toast the sourdough until deeply golden and crisp — a proper toast, not just warm bread.
  2. 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.
  3. Mix the honey with a pinch of chili flakes or a drop of hot sauce in a small dish. Set aside.
  4. 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.
  5. Spread the smashed avocado generously over the toasted sourdough.
  6. Carefully slide both fried eggs on top of the avocado.
  7. Drizzle the chili honey over the eggs and avocado.
  8. Finish with everything bagel seasoning and microgreens if using.
  9. 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.