A sunny-side up egg and a little zing on top are all you need to make restaurant-grade avocado toast right in the comfort of your home. I'll show you how. —Lucy Wang, Los Angeles, California
Lucy Wang’s Elevated Avocado Toast
Published on Jun. 05, 2025
Lucy Wang’s Elevated Avocado Toast
Prep Time
15 min
Yield
1 serving
Ingredients
- 1 tablespoon butter
- 1 large egg
- 1 slice good-quality toast
- 1/2 large Haas avocado
- Salt and pepper to taste
- Chili crisp and thinly sliced green onions, optional
Directions
- Add butter to a skillet, place it on the stove over low-medium heat.
- Crack an egg in a bowl or ramekin, then gently drop it in the pan so the egg stays in shape. Allow the egg to cook on low-medium. When the egg white looks like it's dancing, it’s ready. If you like a more cooked egg, feel free to put a lid on the pan for just 10-15 seconds. That way, the yolk is still jammy, but the overall look is still preserved.
- Thinly slice the avocado—tilt your knife to a 45-degree angle and slice precisely using the tip so it’s clean-cut and does not stick to the knife. Press the avocado for a beautiful wave of green.
- Layer the avocado slices onto the toast. Season with salt and pepper; layer the egg on top.
- Top with 2-3 teaspoons of chili crisp and garnish with green onions, if you like.
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