Description
Crispy toast topped with creamy avocado, a perfectly fried egg, and a rich, spicy chili butter sauce. A deliciously indulgent breakfast or brunch that’s both savory and satisfying.
Ingredients
For the Avocado Toast with Eggs and Chili Butter:
- 2 slices of your favorite bread (sourdough, multigrain, or whole wheat work best)
- 1 ripe avocado
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon chili flakes or chili powder (adjust to taste)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice (optional)
- Salt and pepper, to taste
- Fresh herbs for garnish (optional, such as cilantro or parsley)
Instructions
In a small saucepan or skillet, melt the unsalted butter over low heat. Once the butter is melted, add the chili flakes or chili powder to the pan. Stir well to infuse the butter with the chili flavor, allowing it to cook for about 1-2 minutes. The longer you let the chili cook in the butter, the more intense the heat will be.
If you like your chili butter to be extra spicy, you can add more chili flakes or powder to suit your preference. Once the butter has taken on a golden hue and is fully infused with chili, remove it from the heat and set it aside.
While the chili butter is infusing, toast your slices of bread. You can use a regular toaster or a grill pan to give the bread a more rustic, charred flavor. Toast the bread until it reaches a golden-brown color, then remove it from the heat. Optionally, you can rub the toasted bread with a cut garlic clove for added flavor.
While the bread is toasting, prepare the eggs. You can choose to cook them in a way that suits your taste: fried, poached, or scrambled. For fried eggs, heat a non-stick skillet over medium heat and add a little olive oil to coat the bottom. Once the oil is hot, crack the eggs into the pan. Let them cook for about 2-3 minutes until the whites are set but the yolks remain runny, or cook longer if you prefer firmer yolks.
If you’re making scrambled eggs, whisk the eggs in a bowl with a pinch of salt and pepper before scrambling them in a pan over low heat. Scramble them gently to keep them soft and creamy.
While the eggs are cooking, cut the ripe avocado in half and remove the pit. Use a spoon to scoop out the avocado flesh and place it into a small bowl. Mash the avocado with a fork, leaving some chunks for texture. Add salt, pepper, and a squeeze of lemon juice (if desired) to taste. The lemon juice helps to keep the avocado from browning and adds a refreshing tang.
Once all the components are ready, it’s time to assemble your dish. Spread a generous layer of mashed avocado onto each slice of toasted bread. Use the back of a spoon to smooth the avocado across the surface of the toast.
Place the cooked eggs on top of the avocado-covered toast. If you’ve fried the eggs, carefully lift them from the skillet using a spatula. If you’ve scrambled the eggs, spoon them on top of the avocado. Be sure to place the eggs in the center of the toast to ensure they stay balanced.
Drizzle the chili butter generously over the eggs and toast. Let the butter soak into the bread and avocado, adding both flavor and a spicy kick to the dish. The heat from the chili butter will melt slightly over the warm eggs, creating a luxurious and flavorful sauce.
Finish by garnishing the avocado toast with a sprinkle of fresh herbs, such as cilantro or parsley, for added flavor and color. You can also sprinkle some additional chili flakes if you prefer extra heat.
Serve your Avocado Toast with Eggs and Chili Butter immediately while the toast is warm, the eggs are soft, and the chili butter is fragrant.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400-500 kcal
- Fat: 30-35g
- Carbohydrates: 35-40g
- Protein: 12-14g