Eating at home has motivated us to be more experimental in the kitchen. A prime example of our recent culinary creativity is layering mashed avocado and egg over toast and then sprinkling chili crisp on top.
Like us, you've probably eaten avo toast many times before. Who hasn't? Popular from Sydney to San Francisco as well as here in Lisbon, the open-faced sandwich is a cafe darling that's both enjoyable to eat and easy to prepare.
But have you eaten the hipster favorite with scrambled eggs and chili crisp? If not, you're missing out on avo toast nirvana - a level of culinary bliss that you can achieve in a home kitchen with just a handful of ingredients and no special tools.
Pro Tip: You need chili crisp in your kitchen and in your life. The Chinese condiment with fried garlic, shallots and chili oil is an addictive blend that adds salty, sweet, spicy and umami elements to pretty much anything.
Let's cut to the chase - avocado toast won't make you skinny. Each avocado has just over 300 calories and around 30 grams of fat.
Granted, most of the fat in an avocado is monounsaturated fat, i.e. the good fat. Plus avocados are chock filled with fiber and vitamins. In other words, avocados are both caloric and healthy.
The key is to eat the best avocado toast possible and make those calories count.
When we make avocado toast at home, we use a fully ripened avocado and really good bread that we buy at local Lisbon cafes and bakeries. At first, we added typical ingredients like fresh lime juice, olive oil, red pepper flakes and sea salt.
The result was solid, rivaling avocado toasts we've eaten while traveling in global cities like Amsterdam and London. Hooray!
But that was just the start of our avo toast journey. The next step was adding eggs.
Adding protein to avocado toast is a great way to transform the tasty snack into a meal. For us, adding an egg was a no-brainer since we typically eat avocados in the morning unless we're eating them in guacamole with chips.
You can use whatever egg preparation floats your boat - poaching, frying or scrambling. We typically scramble our eggs unless we roll them into French omelettes. So that's what we do in this recipe.
Visit 2foodtrippers for the full step-by-step recipe plus related pro tips.
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