Fuel your day with this crave-worthy breakfast that hits all the right notes—creamy, crunchy, spicy, and sweet! It’s a powerhouse combo of silky avocado, perfectly cooked eggs, chili crunch, and fresh berries. Weekend brunch just got a glow-up, fam.
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
1 slice of sourdough or your fave bread, toasted
1 ripe avocado, mashed
2 eggs, fried (leave yolk slightly runny for max jamminess)
1 tbsp cottage cheese (optional for extra creaminess)
1 tbsp chili crisp or chili oil (like Lao Gan Ma or Momofuku Chili Crunch)
Salt & pepper to taste
½ cup fresh raspberries
½ cup fresh blueberries
๐๐ข๐ซ๐๐๐ญ๐ข๐จ๐ง๐ฌ:
Toast your bread until golden brown and sturdy enough to hold all that deliciousness.
While the toast is warming up, mash the avocado in a bowl with a pinch of salt and pepper.
Fry the eggs in a nonstick skillet to your liking—sunny side up or over easy works best. Keep those yolks runny!
Spread the mashed avocado over the toast. Add a dollop of cottage cheese if using.
Gently lay the fried eggs on top.
Drizzle generously with chili crisp. Let that spicy oil flow, baby!
Serve with a handful of fresh raspberries and blueberries on the side.
Snap a pic, take a bite, and savor that flavor bomb of creamy, spicy, and juicy freshness.
Prep Time: 5 mins
Cooking Time: 5 mins
Total Time: 10 mins
Calories: ~420 kcal
Servings: 1
Reviewed by EL KATIBI MARIA
on
December 17, 2025
Rating:
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