Spicy Chili Butter Avocado Toast (Printer-Friendly Version)
# What You'll Need:
→ For the Chili Butter
01 -
1 tablespoon olive oil
02 -
2 tablespoons salted butter
03 -
1 clove garlic, chopped
04 -
1–2 teaspoons chili flakes (adjust for heat preference)
05 -
½ teaspoon paprika
→ For the Eggs and Toast
06 -
4 large eggs
07 -
½ cup shredded cheddar cheese
08 -
Sea salt and black pepper, to taste
09 -
2 slices sourdough or whole grain bread, toasted
10 -
1 small avocado, mashed
11 -
Fresh herbs (parsley or cilantro), for garnish
# Let's Cook!:
01 -
In a small saucepan, heat the olive oil and butter over medium heat. Once the butter melts, add the chopped garlic, chili flakes, and paprika. Let the mixture bubble and the butter turn a light brown, then remove from the heat to cool slightly.
02 -
Place the eggs in a medium pot, cover with water, and bring to a boil over high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 5 minutes for a soft yolk or 10 minutes for a hard-boiled yolk.
03 -
Drain and peel the eggs, then cut them into quarters. Add the eggs to a bowl with the shredded cheddar cheese, and season with sea salt and black pepper. Gently mash the eggs and cheese together with a fork until well combined but still slightly chunky.
04 -
Spread the mashed avocado evenly onto the toasted bread slices. Top with the egg and cheese mixture. Drizzle the spicy chili butter over the top, ensuring every bite has a bit of that flavorful kick.
05 -
Sprinkle fresh herbs over the top of the toast, and enjoy immediately. Perfect for breakfast, brunch, or a light lunch.
# Cook's Notes:
01 -
Adjust the amount of chili flakes to suit your spice preference.
02 -
Use fresh herbs like parsley or cilantro for a bright, flavorful garnish.
03 -
For a creamier texture, use ripe avocados and mash them well.