Description
Elevate your brunch with this quick and delicious spicy chili butter avocado toast topped with eggs.
Ingredients
Scale
- 2 ripe avocados
- 4 slices of whole grain bread
- 4 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon chili flakes
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- In a small saucepan, melt the unsalted butter over low heat. Once melted, add the chili flakes and smoked paprika. Stir well and cook for about 1-2 minutes, allowing the flavors to infuse. Remove from heat and set aside.
- Toast the slices of whole grain bread in a toaster or on a skillet until golden brown and crispy.
- In a non-stick skillet, add a splash of oil or butter over medium heat. Crack the eggs into the skillet and cook to your preference (sunny side up, over easy, etc.). Season with salt and pepper.
- While the eggs are cooking, cut the ripe avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocado lightly with a fork, leaving it somewhat chunky. Season with salt and pepper to taste.
- Spread a generous layer of mashed avocado onto each piece of toasted bread.
- Spoon the warm chili butter over the avocado toast, ensuring each slice receives a good amount of the flavorful drizzle.
- Carefully place a cooked egg on top of each slice of toast.
- Sprinkle with fresh cilantro for a pop of color and flavor. Serve immediately.
Notes
If you have leftover chili butter, store it in an airtight container in the fridge for up to one week. Reheat before using. Consider using different bread like sourdough or gluten-free options to suit your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Toast and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 370mg