World Kitchen
Korean Style Avocado Toast with Crispy Chili and Egg
This fusion toast blurs the lines between a California healthy classic and the vibrant culinary culture of Seoul. A crispy slice of toasted artisanal bread serves as the perfect base for the rich, buttery smoothness of ripe avocado. The main Korean accent comes from the legendary crispy chili oil, which coats the palate with savory heat, caramelized notes of fried shallots, and a sesame crunch. It is topped with a warm soft-boiled egg, whose rich, liquid yolk flows gently to create a luxurious sauce. This recipe works flawlessly by contrasting textures and balancing mild cream with fiery spices.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 10 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 390 kcal
- Protein
- 12 g
- Fat
- 26 g
- Carbs
- 24 g
- Fiber
- 7 g
Step by step
Method
- 01
Gently lower the room-temperature eggs into boiling water
Gently lower the room-temperature eggs into boiling water. Cook for exactly 6 minutes, then immediately plunge into ice water to stop cooking and keep the yolk perfectly runny.
- 02
Halve the avocados, remove the pits, and scoop the flesh into…
Halve the avocados, remove the pits, and scoop the flesh into a bowl. Add the lime juice and soy sauce, then mash with a fork into a textured paste with small, appetizing chunks.
- 03
Toast the bread slices in a dry, preheated grill pan or toast…
Toast the bread slices in a dry, preheated grill pan or toaster for 2-3 minutes until a distinct outer crunch forms while remaining soft inside.
- 04
Carefully peel the cooled soft-boiled eggs under cold running…
Carefully peel the cooled soft-boiled eggs under cold running water, taking care not to rupture the delicate whites.
- 05
Spread the avocado mash evenly over the warm, crispy toasts
Spread the avocado mash evenly over the warm, crispy toasts. Place an egg on top of each, slice open to reveal the runny yolk, drizzle generously with crispy chili oil, and scatter toasted sesame seeds.
Dishday
Useful advice
Cooking tip
To prevent the avocado from turning brown and keep its appetizing bright green color, mash it immediately after peeling and add a drop of fresh lime juice.
How to serve
Serve the toasts hot right after assembly, sprinkled with sea salt flakes and chili threads for a beautiful restaurant presentation.
How to store
This dish cannot be stored. Avocado oxidizes quickly and the bread gets soggy from the oils, so assemble right before eating.
Note
For this recipe, authentic Asian store-bought chili oil like 'Chiu Chow Chili Oil' or 'Lao Gan Ma' with crispy garlic and onion flakes is highly recommended.
