Recipe courtesy of Ronnie Woo

Avocado Toasts with Fried Eggs, Super Crispy Garlic and Chile

Toasting garlic in oil before you fry eggs will not only make delicious crispy garlic for serving but it will also flavor the oil for cooking the eggs.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 servings
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Ingredients

2 slices rustic bread

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

1 ripe avocado, halved and pitted

1 tablespoon fresh lime juice (from 1/2 lime)

3 to 4 tablespoons chopped cilantro

3 tablespoons vegetable oil

2 cloves garlic, thinly sliced

2 large eggs

2 to 4 teaspoons sambal oelek (Indonesian-style chile sauce)

Directions

  1. Preheat the oven to 425 degrees F. Brush the bread with the olive oil, season with salt and pepper, transfer to a baking sheet and bake until lightly toasted, 8 to 10 minutes.
  2. Meanwhile, lightly mash the avocado in a medium bowl. Fold in the lime juice, cilantro and 1/4 teaspoon each salt and pepper. Set aside.
  3. Place the vegetable oil and garlic in a cold large nonstick skillet. Cook over medium-high heat, stirring, until just golden brown, 2 to 3 minutes. Remove the garlic to a small paper towel-lined plate with a slotted spoon.
  4. Crack the eggs into the hot oil and cook, spooning the hot oil over the eggs, until the egg whites are just set, 2 to 3 minutes.
  5. Spread the avocado on the toasts and top each with a fried egg. Season the eggs with salt and pepper and spoon 1 to 2 teaspoons sambal oelek over each egg. Sprinkle the crispy garlic on top and serve right away. 
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