The Ultimate Eggs on Toast (2026 Edition)
The Ultimate Eggs on Toast (2026 Edition)
Ingredients
- 4 slices sourdough, thick
- 8 eggs
- 1/4 cup heavy cream, plus 2 tablespoons
- 1/4 cup chili crisp, plus 2 tablespoons
- 4 tablespoons hot honey
- 1/4 cup cream cheese, plus 2 tablespoons
- 2 avocado, ripe, sliced
- 1/4 cup chives, finely chopped
- as needed flaky salt
Instructions
- 1
Add 4 tablespoons of hot honey to a large skillet placed over medium-high heat.
⏱️ 1 min
- 2
Stir in 1/4 cup plus 2 tablespoons of heavy cream and 1/4 cup plus 2 tablespoons of chili crisp into the hot honey.
⏱️ 1 min
- 3
Cook the mixture for 30-60 seconds, stirring occasionally, until it is bubbling and lightly thickened.
⏱️ 1 min
- 4
Lower the heat to medium-low.
- 5
Create eight small wells in the sauce within the skillet (two for each serving).
⏱️ 1 min
- 6
Crack 8 eggs directly into these wells, ensuring they are separated.
⏱️ 1 min
- 7
Cook the eggs until the whites are set, ensuring the yolks remain runny. This typically takes 3-5 minutes, depending on your desired doneness.
⏱️ 4 min
- 8
While the eggs are cooking, toast the 4 thick slices of sourdough.
⏱️ 3 min
- 9
Spread 1/4 cup plus 2 tablespoons of cream cheese evenly over the toasted sourdough slices.
⏱️ 1 min
- 10
Arrange the 2 sliced ripe avocados on top of the cream cheese-spread toast.
⏱️ 1 min
- 11
Carefully transfer the cooked eggs from the skillet onto the avocado-topped toast, placing two eggs on each slice.
⏱️ 1 min
- 12
Spoon any remaining chili crisp sauce from the pan over the eggs and avocado.
⏱️ 1 min
- 13
Finish the dish by sprinkling finely chopped chives and a pinch of flaky salt over each serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Ultimate Eggs on Toast (2026 Edition)
- 4 slices sourdough, thick
- 8 eggs
- 1/4 cup heavy cream, plus 2 tablespoons
- 1/4 cup chili crisp, plus 2 tablespoons
- 4 tablespoons hot honey
- 1/4 cup cream cheese, plus 2 tablespoons
- 2 avocado, ripe, sliced
- 1/4 cup chives, finely chopped
- as needed flaky salt
Instructions
- 1
Add 4 tablespoons of hot honey to a large skillet placed over medium-high heat.
⏱️ 1 min - 2
Stir in 1/4 cup plus 2 tablespoons of heavy cream and 1/4 cup plus 2 tablespoons of chili crisp into the hot honey.
⏱️ 1 min - 3
Cook the mixture for 30-60 seconds, stirring occasionally, until it is bubbling and lightly thickened.
⏱️ 1 min - 4
Lower the heat to medium-low.
- 5
Create eight small wells in the sauce within the skillet (two for each serving).
⏱️ 1 min - 6
Crack 8 eggs directly into these wells, ensuring they are separated.
⏱️ 1 min - 7
Cook the eggs until the whites are set, ensuring the yolks remain runny. This typically takes 3-5 minutes, depending on your desired doneness.
⏱️ 4 min - 8
While the eggs are cooking, toast the 4 thick slices of sourdough.
⏱️ 3 min - 9
Spread 1/4 cup plus 2 tablespoons of cream cheese evenly over the toasted sourdough slices.
⏱️ 1 min - 10
Arrange the 2 sliced ripe avocados on top of the cream cheese-spread toast.
⏱️ 1 min - 11
Carefully transfer the cooked eggs from the skillet onto the avocado-topped toast, placing two eggs on each slice.
⏱️ 1 min - 12
Spoon any remaining chili crisp sauce from the pan over the eggs and avocado.
⏱️ 1 min - 13
Finish the dish by sprinkling finely chopped chives and a pinch of flaky salt over each serving.
⏱️ 1 min