Description
A bold and creamy avocado toast topped with spicy chili‑butter and perfectly cooked eggs — a satisfying and flavorful breakfast or brunch option.
Ingredients
Scale
- 2 slices of whole‑grain or sourdough bread
- 1 ripe avocado
- 1 tablespoon butter
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon olive oil
- 2 large eggs
- Salt to taste
- Black pepper to taste
- Optional garnish: chopped cilantro, lime wedge, red pepper flakes
Instructions
- Toast the bread slices until golden and crisp.
- While the bread toasts, heat a small skillet over medium heat and melt the butter. Add chili flakes and olive oil, swirling until fragrant (about 30 seconds). Remove from heat and set aside.
- Cut the avocado in half, remove the pit, and scoop flesh into a bowl. Mash with a fork and season with salt and pepper.
- Spread the mashed avocado evenly over the toasted bread slices.
- Heat a non‑stick skillet with a bit of oil over medium heat and cook the eggs to your preference (sunny‑side up, over‑easy, or poached).
- Drizzle the chili‑butter mixture over the avocado toast.
- Top each slice with a cooked egg, then finish with additional salt, pepper, and optional garnish as desired.
- Serve immediately while warm.
Notes
- For extra heat, add a dash of hot sauce or sliced jalapeños.
- Use ripe avocado for the creamiest texture; if under‑ripe, let it soften at room temperature first.
- Try adding crumbled feta or cotija for a salty contrast.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast / Brunch
- Method: Toasting & Pan‑Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice with egg
- Calories: 310
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 185 mg
Keywords: spicy avocado toast, chili butter avocado toast, avocado toast with eggs, bold breakfast toast