Sourdough toast topped with garlic confit, chili oil, sliced avocado, jammy eggs, and seasoning. A delicious elevated avocado toast with a kick from garlic and chili oil.
1: Simmer garlic cloves with red pepper flakes, thyme, and rosemary for 30 minutes on the lowest heat to make garlic confit.
2: Cook jammy eggs in a rolling boil for 7 minutes, then transfer to an ice bath for 4 minutes.
3: Grill sourdough in a cast iron skillet over medium heat in olive oil for 1-2 minutes per side.
4: Assemble the toast by adding garlic confit, a drizzle of chili oil, sliced avocado, quartered jammy eggs, and seasoning.
5: Top with sea salt, black pepper, sesame seeds, red pepper flakes, and fresh dill.
