Ingredients:

  • 2 thick slices Artisan Sourdough Bread
  • 1 large Ripe Avocado (Hass)
  • 1 tsp Fresh Lime or Lemon Juice
  • ½ tsp Flaky Sea Salt
  • ¼ tsp Freshly Cracked Black Pepper
  • 2 Large Eggs
  • 1 Tbsp Unsalted Butter (or Olive Oil)
  • 1 Tbsp Chili Crunch Oil (Chili Crisp)
  • 1 tsp Fresh Chives, finely chopped (Optional)

Instructions:

  1. Toast the sourdough slices until deeply golden and crispy on the edges, but still retaining some chewiness in the center. Set aside.
  2. Prepare the Avocado Smash: In a small bowl, scoop the flesh of the avocado. Add the lime juice, half of the flaky sea salt, and black pepper.
  3. Smash and Season: Use a fork to roughly mash the avocado. Aim for a chunky texture, not a smooth paste. Taste and adjust seasoning as needed.
  4. Heat the Fat: Place the non-stick pan over a medium-high heat. Add the butter (or oil). Wait until the butter melts and begins to sizzle furiously. This hot fat is crucial for the crispy lace edge.
  5. Fry the Eggs: Gently crack the two eggs into the hot pan, ensuring they are separated. Immediately reduce the heat to medium-low.
  6. Baste and Cook: Cook for 2 to 3 minutes without moving the eggs. Spoon the hot butter or oil over the whites periodically (basting).
  7. Check for Doneness: Remove the pan from the heat when the whites are completely opaque but the yolk is still liquid (jiggly). The edges should be beautifully crisp and golden brown.
  8. Apply the Smash: Spread the chunky avocado mixture evenly onto the two slices of warm toast, right up to the edges.
  9. Place the Egg: Carefully lift each fried egg with the spatula and place one centrally on top of the avocado on each slice.
  10. Finish Seasoning: Drizzle the Chili Crunch Oil liberally over the entire toast, ensuring some of the crispy flakes land on the runny yolk.
  11. Final Flourish: Sprinkle a final pinch of flaky sea salt over the eggs and garnish with chopped chives, if using. Serve immediately.