Smashed avocado toast with chili fried egg

• 2 ripe avocados
• 2 sourdough breadthick slices
• 2 large large eggs
• 2 tbs extra virgin olive oil
• ½ tsp red pepper flakes
• 1 lemon
• ½ tsp flaky sea salt
• ¼ tsp black pepper

1. 1

   Toast the sourdough slices until deeply golden and crunchy — you want them sturdy enough to hold the avocado without getting soggy.

   Tip: A toaster works great, but you can also toast them in a dry skillet for extra crunch on the surface.

2. 2

   While the bread toasts, halve the avocados, remove the pits, and scoop the flesh onto a cutting board. Use a fork to smash them roughly — you want some chunky texture, not a smooth paste. Squeeze half the lemon over the smashed avocado and season with half the flaky sea salt and all the black pepper. Mix briefly with the fork.

3. 3

   Heat the olive oil in the skillet over medium heat. Add the red pepper flakes to the oil and let them sizzle for about 15 seconds until the oil turns slightly orange and smells fragrant — watch closely so they don't burn.

   Tip: Blooming the chili flakes in oil releases way more flavor than just sprinkling them on top. This is the move that makes this version special.

4. 4

   Crack both eggs into the chili oil, spacing them apart. Cook undisturbed until the whites are set and the edges are lacy and golden brown but the yolks are still jiggly, about 3-4 minutes. Spoon some of the hot chili oil from the pan over the whites to help them set on top without flipping.

   Tip: If you prefer a fully set yolk, cover the skillet with a lid for the last 30 seconds.

5. 5

   Spread the smashed avocado generously onto the toasted sourdough. Slide a chili fried egg on top of each toast. Spoon any remaining chili oil from the skillet over the eggs. Finish with the remaining flaky sea salt and a final squeeze of lemon from the other half.

• skillet (25cm (10-inch))
• cutting board
• fork
• toaster

Per serving

Nutritional values are estimates only.