Eggs are one of the foods that made us fall in love with chili crunch and one of the most common things people tell us they put our Chili Crunch on. You can’t go wrong simply mixing some crunch into your eggs, but we really love elevating our breakfasts with avocado toast with eggs gently cooked in Original Chili Crunch.
Use: Spicy. A runny egg yolk and creamy avocado are a perfect counter to spice.
Makes 2 · 15 minutes
INGREDIENTS
• 2 thick slices of bread (we suggest a good sourdough or a country loaf)
• 1 ripe avocado
• Flaky salt
• 1 lemon (juice for drizzle)
• 2 tbsp Spicy Chili Crunch
• 2 large eggs
• Radish and baby lettuce for garnish
STEPS
1. Toast the bread golden to deep brown. You want it sturdy enough to hold everything without going soggy.
2. Mash the avocado right on the toast with a fork or cut slices before spooning out each half and fan them out on the bread if that’s more your speed. Season with salt and a squeeze of lemon.
3. Place a pan over low heat and immediately add Spicy Chili Crunch. After the crunch has warmed up, swirl the pan to spread the chili crunch. Crack your eggs into the pan, covering as much of the chili crunch as possible. Place a lid on the pan and cook gently for 4-5 minutes, until the whites are fully set. NOTE: Do not raise the heat. You don’t want to burn the Chili Crunch.
4. If you like a sunny side up egg, you can slide your eggs directly onto the toast at this stage or you can flip them for over easy eggs and then place on the toast.
5. Garnish eggs with thinly sliced radish and baby lettuces and another squeeze of lemon or you can skip this step if it’s too fussy.