Recipe by Ali Slagle

This knife-and-fork avocado toast has a molten-yolked egg on top, but there’s something else too: The oil in which the eggs are fried are seasoned with a warming combination of turmeric, coriander, and chile. Use that oil to sauce your avocado toast.

Makes 2 toasts

1 ripe Primavera avocado 

2 slices of bread, toasted

Salt 

1 lime, cut into wedges

2 tablespoons extra-virgin olive oil

2 large eggs

½ teaspoon ground turmeric

¼ teaspoon ground coriander

Pinch of red pepper flakes or cayenne

1. Halve and pit the avocado. Thinly slice the avocado, then use a spoon to scoop out the slices and smoosh them onto the toast. Season with salt and a squeeze of lime (this will keep the avocado from browning).

2. Heat the oil in a large nonstick skillet over medium-high. Add the eggs, season with salt, and cook until the edges are lacy and golden-brown, about 2 minutes. Turn off the heat, tilt the skillet towards you, and add the turmeric, coriander, and red pepper flakes to the pooling oil. Spoon the oil over the egg whites, repeating until the whites are set but the yolk is still runny. Spoon the eggs onto the toast, drizzling the oil over everything.