Avocado Egg Toast with Sambal

A simple Sunday brunch fare of avocado and eggs on toast can be made a touch more special with our Sambal Chili Crunch. Whether you have our Original or Seaweed version, just sprinkle a spoonful of our sambal on top of your toast, and that’s all the seasoning you’ll need!

Avocado Egg Toast with Sambal

SERVES TIME

2 15 mins

INGREDIENTS

1 tbsp vegetable oil, or another neutral oil, plus more for bread (optional)
2 egg
1 ripe avocado
2 slices of sourdough, or any other bread
1 tbsp Homiah Sambal Chili Crunch

METHOD

Heat the oil in a frying pan over medium-high heat. Then crack the two eggs into the pan, and fry it up, sunny side up, keeping them separate. (You could also fry them one by one.)
Toast the sourdough slices in a toaster oven, or in the same pan with a tablespoon of oil until lightly browned and toasty.
Cut the avocado in half, remove the seed and the skin. Then, slice it into thin strips.
Fan out the avocado strips on the sourdough slices. Top with an egg, and sprinkle the Homiah Sambal Chili Crunch on top.
Enjoy!

SHOP INGREDIENTS