Avocado Toast w/ Chili Crisp Egg & Pickled Carrots

A quick and flavorful avocado toast featuring creamy mashed avocado, crispy toasted sourdough, a chili garlic fried egg, and tangy pickled carrots. Ready in under 15 minutes, it's the perfect balance of spice, texture, and freshness for breakfast, lunch, or snack.

Why You'll Love Avocado Toast w/ Chili Crisp Egg & Pickled Carrots

This avo toast takes your breakfast game up a notch with a perfectly fried chili crisp egg and tangy pickled carrots. The creamy mashed avocado pairs beautifully with the spicy, savory chili garlic oil, while the pickled carrots add a bright, crunchy contrast. It's a bold, balanced flavor combo that's both comforting and exciting.

Tips and Tricks

• Use ripe but firm avocados for a creamy yet textured mash.
• Don't overcrowd the pan when frying the egg to get crisp edges and a tender yolk.
• Pickled carrots can be store-bought or homemade for extra tang and crunch.

Variations

Try these tweaks to mix it up.

• Swap sourdough for rye or multigrain bread for a nuttier base.
• Add fresh herbs like cilantro or scallions for an herbal lift.
• Use different chili oils such as Taiwanese or Korean style for varied spice profiles.

Substitutions

Easy swaps for your pantry.

• Replace sourdough with gluten-free bread if needed.
• Use olive oil or avocado oil if chili garlic oil isn't available.
• Substitute pickled carrots with pickled radishes or cucumbers.

Best served with

• Jasmine tea or green tea
• Cold brew coffee
• Fresh fruit salad
• Light miso soup

How to Store Leftovers

• Store leftover mashed avocado and pickled carrots separately in airtight containers in the fridge for up to 2 days. Fried eggs are best eaten fresh but can be reheated gently if needed.

Common Questions

Avocado Toast w/ Chili Crisp Egg & Pickled Carrots

No ratings yet

A quick and flavorful avocado toast featuring creamy mashed avocado, crispy toasted sourdough, a chili garlic fried egg, and tangy pickled carrots. Ready in under 15 minutes, it's the perfect balance of spice, texture, and freshness for breakfast, lunch, or snack.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 15 minutes mins

Course: Breakfast

Cuisine: American, Contemporary

Calories: 496

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 avocado
• 1 slice sourdough bread
• 1 large egg
• 1 tablespoon chili garlic oil Sichuan style recommended
• Handful pickled carrots
• Flaky salt to finish
• Salt pepper, and lemon juice (for seasoning avocado)

Equipment

• Medium cast iron or non-stick skillet
• Fork or spoon (for mashing avocado)
• Paper Towels
• Spatula or fork

Method

 

1. Scoop out avocado and mash lightly. Season with salt, pepper, and lemon juice to taste. Set aside.
2. Heat a medium skillet over medium-high heat. Add olive oil or a small drizzle if needed. When hot, add sourdough bread and cook on both sides until golden and crispy. Remove and set aside.
3. Add chili garlic oil to the pan, spreading it evenly. Crack the egg directly into the pan over the oil. Fry for about 2 minutes until the edges crisp up but yolk is still runny. Remove the egg carefully onto a paper towel-lined plate to drain excess oil.
4. Plate the toasted bread, spread mashed avocado evenly on top. Layer pickled carrots over the avocado, then gently place the chili crisp fried egg on top. Drizzle any remaining chili oil from the pan over the dish. Finish with flaky salt. Serve immediately.

Nutrition

Calories: 496kcalCarbohydrates: 50gProtein: 11gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 399mgPotassium: 1050mgFiber: 15gSugar: 4gVitamin A: 293IUVitamin C: 20mgCalcium: 57mgIron: 4mg

Tried this recipe?

Let us know how it was!