Begin by toasting two slices of sourdough bread in a toaster or on a skillet over medium heat until they reach a beautiful golden brown color, approximately 4-5 minutes.

While the bread toasts, take a ripe avocado and slice it in half, removing the pit. Use a fork to scoop the avocado into a bowl, mashing it until it’s creamy but still chunky for texture. Season lightly with salt and pepper to taste.

In a non-stick skillet, heat a tablespoon of olive oil over medium heat until shimmering.

Carefully crack one large egg into the skillet and cook for about 3 minutes until the whites are firm and opaque.

Gently lift the egg from the skillet using a spatula and place it atop the layer of creamy avocado on each slice of toast.

Drizzle a generous amount of chili crunch sauce over the egg and toast.