Living in NYC, there's no shortage of avocado toast on restaurant menus. However, I never order it because it pains me to spend over $15 (yes, you read that right) on it. Now I know that avocados are expensive. They take a lot of water and labor to grow and farm. However, it costs a fraction if you make this at home and I always find that the restaurant is always lacking something. What makes this recipe "just right" is the seasoning on the avocado and the egg! My husband is a huge bacon fan so he has to have his with a slice, but of course you can omit for vegetarian (and you can omit the egg for vegan), it'll still be delicious!
If you're having your avocado toast with bacon, cook the bacon. My preferred method is in the toaster oven on 375 degrees F for 12 minutes. Timing may vary based on your toaster oven.
Toast your bread for 3-4 minutes, or until it's reached your desired crispiness.
Meanwhile in a non stick pan over low eat, drizzle a light coating of olive oil into the pan. Crack each egg into the pan. Sprinkle the eggs with kosher salt, garlic powder and a few grinds of fresh cracked black pepper. Cover and cook for 5 minutes (or until egg whites are set and yolks still jiggle. Note if you like the yolk firmer, cook for an additional 2 minutes).
Once the toast has toasted, slice the avocado in half (the long way). Carefully remove the pit. Scoop out the flesh and add to the bread. Slightly smash the avocado. Season the avocado with salt, pepper, chili powder, lime zest, lime juice and chili flakes. Place the egg on top, bacon (if having) and enjoy.