Crisp sourdough bread, roughly mashed avocado and a softly fried egg make the base of this savory breakfast toast. Lime keeps the creamy combination fresh, while chili oil and sesame add warmth and a toasted note.
This toast is all about contrast: sourdough bread toasted until crisp, soft avocado with a few recognizable chunks, and an egg with a runny yolk. So the avocado isn’t a smooth spread. Mashing it roughly with a fork keeps the texture lively and helps the lime juice distribute evenly. Choose a ripe avocado that yields slightly when pressed gently but doesn’t feel mushy.
Lime does more here than just add freshness. Its acidity cuts through the richness of the avocado and egg yolk and keeps the chili oil from feeling too heavy. Add the juice to the avocado first, then taste: the amount of juice varies from fruit to fruit, and chili oils vary in heat, too. A pinch of salt brings the flavors together. Sourdough is sturdy enough to support the toppings; a dense loaf works better than an airy, thinly sliced bread that softens quickly.
Toast the bread until golden brown and, meanwhile, fry the egg in a hot skillet with a little neutral oil. Keep the heat at medium so the white can set without the bottom turning hard. Covering the pan helps cook the top of the white without fully setting the yolk. If you prefer a firmer yolk, cook the egg a little longer. Don’t let the toast sit for long after adding the toppings: the avocado will gradually make the bread less crisp.
Chili oil is the spicy, aromatic finishing touch; start with a small amount and put extra on the table if you like. Sesame seeds add a light crunch and a nutty flavor, especially if you toast them briefly in a dry pan. Black or white sesame seeds both work. No lime on hand? Use a little lemon juice. Milder chili oil makes the dish more approachable, while a hotter oil gives the toast more of a kick.
Serve the toast straight away for breakfast or a substantial brunch, with cucumber or a simple green salad on the side if you want to make it a bigger meal. For a more filling plate, fry an extra egg per person. The toppings come together quickly, so toast the bread once the avocado and pan are ready. That way, warm bread, freshly fried eggs and fresh avocado all reach the table at the same time.
Roughly mash the avocado in a bowl with the lime juice and salt. Leave small chunks of avocado visible.
Toast the sourdough bread until golden brown and crisp.
Heat the neutral oil in a skillet over medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks are still soft. If you like, briefly cover the pan to cook the top of the whites.
Spread the avocado over the toast. Place a fried egg on each slice.
Drizzle with the chili oil and sprinkle with sesame seeds. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
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