Lucy Wang’s Elevated Avocado Toast

Total Time Prep/Total Time: 15 min.
Yield 1 serving
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

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

  1. Add butter to a skillet, place it on the stove over low-medium heat.
  2. 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.
  3. 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.
  4. Layer the avocado slices onto the toast. Season with salt and pepper; layer the egg on top.
  5. Top with 2-3 teaspoons of chili crisp and garnish with green onions, if you like.
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
Recipe Creator

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