How to make it
Spoon only the oil of the Lee Kum Kee Chiu Chow Style Chili Oil into a nonstick skillet and heat over medium-high heat.
Once chili oil is heated, crack the egg in the middle of the chili oil. Season with a pinch of salt and black pepper. Cook until the whites are set and the yolk is still a little runny, about 3 minutes.
While the egg is cooking, tilt the skillet to spoon some chili oil over the top of the egg.
To serve, add the sliced avocado to the toast. Season the avocado with salt, pepper, and a squeeze of lemon juice. Place fried egg on top of avocado toast. Garnish with sliced watermelon radish, microgreens, and an additional spoonful of Lee Kum Kee Chiu Chow Style Chili Oil. Enjoy!