Soft-Boiled Egg and Avocado Toast with Chili Oil Drizzle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky soft-boiled eggs atop smashed avocado on toasted bread, finished with a spicy chili oil drizzle for breakfast or brunch. This american-inspired sandwiches & wraps ready in about 15 minutes pairs large eggs, medium 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.

★ 4.6 (9 ratings) Prep: 5 min Cook: 10 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Soft-Boiled Egg and Avocado Toast with Chili Oil Drizzle take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Soft-Boiled Egg and Avocado Toast with Chili Oil Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Soft-Boiled Egg and Avocado Toast with Chili Oil Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Soft-Boiled Egg and Avocado Toast with Chili Oil Drizzle for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Soft-Boiled Egg and Avocado Toast with Chili Oil Drizzle?

American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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