Soft-Boiled Egg and Avocado Toast with Chili Oil Drizzle

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Silky soft-boiled eggs atop smashed avocado on toasted bread, finished with a spicy chili oil drizzle for breakfast or brunch. This American-inspired sandwich and wrap recipe, ready in about 15 minutes, pairs large eggs, ripe avocado, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large eggs
• 1 medium ripe avocado
• 1 tsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 whole grain bread slices
• 1 tbsp chili oil
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: Bring a small pot of water to a boil over high heat. Gently lower 2 large eggs into boiling water and cook for exactly 6 minutes for soft-boiled yolks. Immediately transfer eggs to an ice bath to stop cooking and cool for 2 minutes.
2. Step 2: While eggs cook, toast 2 slices of whole grain bread until golden brown.
3. Step 3: Halve, pit, and scoop the flesh of 1 medium ripe avocado into a bowl. Add 1 tsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Mash with a fork until creamy but still slightly chunky.
4. Step 4: Peel the cooled eggs carefully and slice in half lengthwise.
5. Step 5: Spread the mashed avocado evenly over the toasted bread slices. Top each toast with the sliced soft-boiled eggs, yolk side up.
6. Step 6: Drizzle 1 tbsp chili oil evenly over the eggs and avocado. Sprinkle 1/4 tsp red pepper flakes if desired for extra heat. Serve immediately.