Chilli oil scrambled eggs on toast

Chilli oil scrambled eggs on toast

Quick and delicious scrambled eggs cooked in chilli oil served over creamy avocado toast.

Time: 10 min · Servings: 1 · Calories: 855 kcal

Ingredients

Method

  1. Beat the eggs in a bowl until well combined.
  2. Mash the avocado in a small bowl until it reaches your desired consistency.
  3. Heat a skillet over high heat.
  4. Add the chili oil to the hot skillet.
  5. Pour the beaten eggs into the skillet.
  6. Turn off the heat immediately so the residual heat cooks the eggs without drying them out.
  7. Gently stir the eggs as they cook with the residual heat until they reach your desired doneness.
  8. Toast the slices of bread.
  9. Spread the mashed avocado onto the toast and top with the scrambled eggs.

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Categories: Breakfast & Snacks · All recipes

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