I woke up one morning really craving avocado toast, but also an urge to cook something cool. With that, I had an idea to create three different types of avocado toasts. This is the first one I made.

I got inspiration for this one from eggs benedict, where a runny egg yolk would pair amazingly with the sweet fattiness from the avocado and the crunch of the toast. When I’m back at home, we always have this garlic chili oil that I love, so I thought that a lot of the creamy, sweet components would be well complemented with a savory and spicy chili oil.

Splitting open the egg and watching the yolk run down was definitely my favorite part of this avocado toast (aside from eating it, of course).