Spice Up Your Mornings With Chili Oil Fried Egg Toast
Avocado toast had a great run, but there’s a hot new alternative that’s gunning for your affection — and a spot at your breakfast table. Meet chili oil fried egg toast, a recipe with just enough heat (and heft) to keep you satisfied well into lunchtime.
This recipe uses a trick to infuse your breakfast with plenty of flavor without overloading the fat. Instead of turning to the chili oil you see in grocery store aisles, you’ll make your own right there in the pan using nonstick cooking spray and red chili flakes (also called crushed red pepper flakes).
You’ll also find some of the things you loved about avocado toast in this recipe: perfectly crispy bread, gooey egg yolk, and a satisfying, savory meal that’s ready in just minutes.
Chili Oil Fried Egg Toast Ingredients
- 1 slice whole-grain sprouted bread
- 1 cup mushrooms
- 2 stalks green onion
- Nonstick cooking spray
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 dash sea salt (or Himalayan salt)
- 1 tsp. crushed red pepper flakes
- 2 large eggs
- ¼ tsp. reduced-sodium soy sauce
We’re not exaggerating when we say this quick and easy meal packs serious flavor. The mushrooms absorb the onion and garlic powders while the eggs get a splash of umami from soy sauce and simmer in chili-infused oil. But the bold flavors all play nicely together, never fear.
Seek out sprouted bread if you can. In exchange for a little extra hunting at the grocery store (and we mean little since sprouted bread is common now), you’ll get extra protein and fiber from this type of bread compared to its conventional cousin.
Pair that extra fiber with two eggs, and you have a recipe for satisfaction. One study even found that eating two eggs for breakfast lowered levels of ghrelin, our hunger hormone, and increased satiety in participants more than a bowl of oatmeal.
Aside from all the nutrients, it’s the flavor that’s the true winner here. One bite, and you’ll wonder, “Avo toast, who?”
Chili Oil Fried Egg Toast
Get fiber, protein, and flavor from this breakfast recipe.
Toast bread for 2 to 3 minutes; set aside.
Dice mushrooms. Slice green onions. Set aside.
Heat a medium, nonstick skillet over medium-high heat; lightly coat with spray.
Add mushrooms, onion powder, garlic powder, and salt; cook, stirring frequently, for 2 to 3 minutes, or until soft. Push mushrooms over to one side of the skillet.
Lightly recoat open side of skillet with spray; add red pepper flakes. Crack eggs into skillet; drizzle soy sauce over eggs.
Cook for 2 to 3 minutes, or until a crispy edge is reached; flip. Cook for 1 more minute, or until desired yolk consistency is reached.
Place toast on a serving plate; top with eggs and mushrooms. Garnish with green onions; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Alex Sewald