Some mornings I wake up convinced I’ll be That Person who makes a fabulous breakfast. Then the alarm goes off again and I realize coffee first. And yet—this avocado egg toast has become my secret weapon for mornings that feel fancy, even when they start with chaos.

Avocado Egg Toast with Chili Honey

Recipe by JessicaCourse: BreakfastCuisine: Modern AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

1 slice of sourdough or multigrain bread
½ ripe avocado, mashed
1 egg (fried sunny-side-up or poached)
1 tbsp olive oil or butter (for the egg)
Chili Honey Drizzle:
1 tbsp honey
½ tsp chili flakes (adjust to taste)
Pinch of salt
Optional toppings: a sprinkle of sea salt, black pepper, fresh herbs (cilantro or parsley), chili crisp, or a few tomato slices

Directions

Toast the bread to your desired level of crispness.
Mash the avocado in a small bowl. Stir in a pinch of salt and fresh pepper.
Cook the egg your preferred way:
Sunny-side-up: heat oil/butter in a skillet, crack egg, cook until whites set but yolk stays runny (~2–3 min).
Poached: simmer water with vinegar, crack egg gently in, and poach ~3–4 min.
Make the drizzle: whisk honey, chili flakes, and a pinch of salt in a small bowl.
Assemble: spread mashed avocado on toast, gently place egg on top, then drizzle over chili honey.
Add finishing touches like cracked pepper or fresh herbs if you’re feeling fancy.

Notes

Use Meyer lemon juice or lime to elevate the avocado flavor.
Cook extra eggs for a quick protein option—keep in fridge up to 2 days.
Try it for lunch—pair with a side soup or fruit salad for a balanced meal.
Scale up for brunch by doubling or tripling ingredients.

The Story Behind My Morning Obsession

It was a Tuesday. I had a Zoom meeting in 20 minutes and kids demanding lunch ideas before I even had coffee in hand. I mashed an avocado, threw in a splash of lemon, toasted two slices of sourdough… and pulled an egg from the fridge—poached in hot water with shaky hands. Then, inspired by a TikTok clip, I drizzled a simple chili-honey blend over the top.

I figured it’d look cute enough to fake Instagram, and maybe it’d taste half as good as it looked. Surprise—it was amazing. Creamy plus spicy plus sweet, with that egg yolk running down like it’s part of some breakfast gravy. It instantly became my favorite kind of “treat yourself” toast—and remarkably simple.

Creamy Avocado Egg Toast with Chili Honey Drizzle

Why I Keep Making This

Here’s what convinced me:

Five-minute prep—seriously, total from mash to bite.
No mystery ingredients—avocado, egg, honey, chili.
Packed with protein and healthy fats—keeps me full past morning school run.
Looks gourmet even when I’m wearing pajamas.

It’s flexible, too—swap in whole wheat or gluten-free bread, poach the egg on-the-go, and adjust the honey-chili drizzle to be mild or bold. Consider this legendary on any busy morning.

Why the Chili Honey Twist Works

The creamy avocado + rich egg is already a classic—but the chili honey adds brightness, spice, and a sweet kick. Every bite delivers that gooey yolk mingling with a sticky drizzle. And because the honey draws in a little of the chili’s heat, it wraps everything in a cozy, layered flavor.

Customizations & Serving Ideas

Use poached egg if you prefer less oil.
Swap honey for agave nectar or maple syrup to make it vegan-friendly.
Double it: serve two toasts as a quick brunch share or treat for guests.
Add sliced tomato or radish for freshness, or crumble feta for extra tang.
For more crunch: top with toasted nuts or seeds—like pumpkin or hemp.

Why It Makes Morning Feel Special

This toast eats like a hug in toast form. It’s quick enough for weekday mornings, beautiful enough for weekend brunch, and versatile enough for anyone—even the self-proclaimed “I don’t do breakfast” person.

Between the creamy, runny egg, the chilli-honey pop, and the simple avocado base, every layer adds something comforting and surprising.

Need a Make-Ahead Lunch to Pair with This?

If you’re like me and try to get ahead of weekday chaos, I’ve got a perfect companion recipe for this toast: my Dense Bean Salad Recipe.

It’s a no-lettuce, meal-prep-friendly salad that holds up all week. Packed with beans, crisp veggies, and a tangy homemade dressing, it’s hearty, fresh, and surprisingly addicting. I make a big batch on Sunday and scoop it into jars—ready for lunch on the go or a quick dinner side.

FAQs

Can I make it vegan?
Use tomato slices or smashed white beans in place of the egg, drizzle with vegan syrup and chili flakes.

Is sourdough necessary?
Nope. Use regular whole grain or seeded toast if that’s what you have.

How spicy is the drizzle?
The recipe is mild unless you load on the chili flakes. Taste and adjust depending on your comfort level.

How long does avocado stay nice?
Best if eaten immediately. If making ahead, sprinkle lemon juice and cover tightly with plastic wrap to prevent browning.

Final Thoughts (from One Toast-Lover to Another)

This avocado toast feels indulgent but isn’t complicated. Every bite is creamy, savory, a little sweet, a little spicy—and wildly satisfying. I serve it for myself when I need a breakfast that matters, and sneak a slice to an appreciative spouse or friend when weekends allow.

If you make this, share your version—did you go bold with chili flakes or keep it sweet? Did you add tomatoes or fresh herbs? I’d love to see your twist—drop a comment or tag me in your toast creations.