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Chili Crunch Egg Avocado Toast

Chili Crunch Egg Avocado Toast
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

I am so excited for you to try this new line of chili crunch oils available now at Heinen’s! Created by chef Stephanie Izard of Chicago’s famous Girl & The Goat restaurant and Little Goat Diner, these oils are a spin on chili crisp and will add incredible flavor and texture to your favorite dishes.

There are an infinite number of ways to incorporate chili crunch oil into your everyday cooking, but my favorites include tossing it with noodle salads, drizzling it over roasted vegetables, mixing it with mayo for a sandwich spread, and using it to make crispy fried eggs, like the recipe I’m sharing here.

This is not your ordinary avocado toast. It’s topped with a chili crunch fried egg and drizzled with Heinen’s honey and is truly so delicious! I hope you try this one! Look for Original Chili Crunch and Chili Lime Chili Crunch in Heinen’s International Foods aisle. 

Why You’ll Love it:

  • Frying an egg in chili crunch oil not only adds incredible flavor, it also results in an egg that’s crispy along the edges.
  • The two flavors of This Little Goat Chili Crunch are legendary, sweet sensations that will add a little kick to your favorite meat, veggie and even egg dishes.
  • Ready in 5 minutes, you’ll want to make this breakfast over and over again!

Chili Crunch Egg Avocado Toast

Chili Crunch Egg Avocado Toast

Ingredients

  • 2-3 tsp. This Little Goat Chili Crunch Oil
  • 1 Heinen’s large cage free egg
  • 1 slice Mediterra Bakehouse sourdough bread, toasted
  • Sea salt
  • Heinen’s organic raw honey

Instructions

  1. Set a nonstick skillet over medium-low heat.
  2. When the pan is hot, drizzle the chili crunch oil in the center of the pan. Crack the egg into the center of the oil. Continue to cook until the egg white is set and the yolk is cooked to your liking. Be careful not to let the pan get too hot, or the chili crunch will burn. Adjust the temperature as needed.
  3. Top the toasted sourdough bread with the avocado slices and sprinkle with salt. Top with the fried egg, then drizzle with honey, to taste. Season with additional salt, if desired.

Carolyn Hodges headshot

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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