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Chili Oil Fried Egg Toast


I love my Smashed Avocado Toast, but I needed to switch things up a bit. Here is my hot, new alternative that will spice up your morning and your metabolism. Meet chili oiled fried egg toast, a recipe with just enough heat (and heft) to keep you satisfied well into lunchtime.


This recipe uses a trick to infuse your breakfast with plenty of flavor without overloading the fat. Instead of turning to the chili oil you see in grocery store aisles, you’ll make your own right there in the pan using nonstick cooking spray and red chili flakes (also called crushed red pepper flakes).


You’ll also find some of the things you loved about avocado toast in this recipe: perfectly crispy bread, gooey egg yolk, and a satisfying, savory meal that’s ready in just minutes.

Try it out!

Chili Oil Fried Egg Toast Ingredients

  • 1 slice whole-grain sprouted bread

  • 1 cup mushrooms

  • 2 stalks green onion

  • Nonstick cooking spray

  • ½ tsp. onion powder

  • ½ tsp. garlic powder

  • 1 dash sea salt (or Himalayan salt)

  • 1 tsp. crushed red pepper flakes

  • 2 large eggs

  • ¼ tsp. reduced-sodium soy sauce

I am not exaggerating when I say this quick and easy meal packs serious flavor. The mushrooms absorb the onion and garlic powder while the eggs get a splash of umami from soy sauce and simmer in chili-infused oil. BUT, the bold flavors vibe together, I promise!


Try out sprouted bread if you can. It may take a little extra hunting at the grocery store, but you’ll get extra protein and fiber from this type of bread compared to your conventional bread.


Pair that extra fiber with two eggs, and you have a recipe for satisfaction. One study even found that eating two eggs for breakfast lowered levels of ghrelin, our hunger hormone, and increased satiety in participants more than a bowl of oatmeal.


Aside from all the nutrients, it’s the flavor that’s the true winner here. You won't be disappointed!


Chili Oil Fried Egg Toast

Get fiber, protein, and flavor from this breakfast recipe.


Course Breakfast

Prep Time: 1 minute

Cook Time: 10 minutes

Total Time: 11 minutes

Calories: 265 kcal


Ingredients

  • 1 slice whole-grain sprouted bread

  • 1 cup mushrooms

  • 2 stalks green onion

  • Nonstick cooking spray

  • ½ tsp. onion powder

  • ½ tsp. garlic powder

  • 1 dash sea salt (or Himalayan salt)

  • 1 tsp. crushed red pepper flakes

  • 2 large eggs

  • ¼ tsp. reduced-sodium soy sauce


Instructions

  1. Toast bread for 2 to 3 minutes; set aside.

  2. Dice mushrooms. Slice green onions. Set aside.

  3. Heat a medium, nonstick skillet over medium-high heat; lightly coat with spray.

  4. Add mushrooms, onion powder, garlic powder, and salt; cook, stirring frequently, for 2 to 3 minutes, or until soft. Push mushrooms over to one side of the skillet.

  5. Lightly coat open side of skillet with spray; add red pepper flakes. Crack eggs into skillet; drizzle soy sauce over eggs.

  6. Cook for 2 to 3 minutes, or until a crispy edge is reached; flip. Cook for 1 more minute, or until desired yolk consistency is reached.

  7. Place toast on a serving plate; top with eggs and mushrooms. Garnish with green onions; serve immediately.


Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.


Nutrition Facts

Chili Oil Fried Egg Toast

Amount Per Serving (1 g)

Calories 265

Calories from Fat 99

Fat 11g

Saturated Fat 3g

Cholesterol 372mg

Sodium 414mg

Carbohydrates 23g

Fiber 5g

Protein 21g


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