Recipes

Avocado Toast with Jalapeño & Eggs

May 22, 2016

Avocado Toast with Jalapeño & Egg

Lately, I’ve been on a salad kick. There’s the health factor, the speed factor and the price factor. It’s also nice to just have a bunch of produce around so you can whip up nearly anything, like lettuce wraps, a sandwich, pasta, etc. So when you’ve had a long day or you’ve been working on projects for a while and realize after half a glass of wine that you haven’t eaten all day, you can stumble into the kitchen, dump some veggies into a bowl and before you know it, you’ve got a “healthy” salad that isn’t really healthy because of the size and the mayo and the salt, but you can tell people you had salad for dinner and everyone respects you a little bit more, even though you’re eating an entire container of Hagen Daaz Orchard Peach Sorbet in one sitting while watching reruns of The Good Wife.

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The point I’m trying to make is that as often as we follow recipes and as much fun as it is to create one, it’s nice to have “recipes” that can be thrown together. Something simple. Just a few ingredients. Incredibly delicious. And not semi-homemade at all. Of course, when it comes time to write a recipe for one of these not-quite-a-recipe-recipes, it proves to be a little odd because I’m making it the way I would, the way I like, but maybe it’s not the way you want it. So really, it should just be used as a jumping off a point.

Avocado Toast somehow became a thing. It might be instagrams fault. I don’t know. But suddenly, almost out of nowhere, I see avocado toast everywhere. Don’t get me wrong, it’s delicious. Avocados are one of those genius fruits that work well in so many different flavors. So layering up a toast with some avocado creates the perfect canvas for a plethora of ideas.

Avocado Toast with Jalapeño & Egg

I recently teamed up with teh Got Milk? Campaign to come up with some spicy brunch recipes that would pair well with milk. And nothing screams breakfast like an egg with a runny yolk. That golden center, barely held together, that oozes out liquid gold the second it’s pierced. That delicious yolk adding a creamy richness to everything it touches. It’s heaven. Unlike, say, when you order an egg and it arrives and then you cut into that yolk and nothing happens because it’s over cooked. A disheartening feeling as you sink into a depression and begrudgingly eat the egg because you’re not an asshole and you know that it happens from time to time. You’re just sad. So then you order another Bloody Mary. Soon enough you’ll forget. But not soon enough.

However, I know that some exist that don’t believe in runny yolks. So I apologize if I’ve demoralized you. To each his own. I’m not a cilantro fan. And I only like mushrooms when they’ve been cooked. I get it. We all have our eccentricities.

Avocado Toast with Jalapeño & Egg

Before I go too far off topic, let me steer us back. Toast, plus avocado and a fried egg. Now some spice was needed. That’s where some broiled jalapeño comes in. And that’s it. Seriously. It’s such a simple “recipe.” That’s the beauty of it. However, why stop there? Add bacon, roasted tomatoes, salsa, sour cream, serve on cornbread, lose the jalapeño. Mash up the avocado. The possibilities are sort of endless. It’s great for an easy buffet. Make an avocado toast bar! It’ll the biggest thing since ice cream sundae bars…or avocado toast.

Avocado Toast with Jalapeño & Egg

Avocado Toast with Jalapeño & Eggs
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I’ve often found that the simplest things are usually the best. Upgrade toast with fresh avocado, a fried egg and some spicy jalapeño to help kick start your day.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Avocado Toast with Jalapeño & Eggs
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I’ve often found that the simplest things are usually the best. Upgrade toast with fresh avocado, a fried egg and some spicy jalapeño to help kick start your day.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat your broiler to high and place the jalapeños on broiler pan. Cook until they are blistered all over, turning over every now and then. Remove from the broiler and place in a small bowl and cover with plastic wrap, set aside for about 10–15 minutes. (You can also skip broiling the jalapeños and just chop them up, but I find broiling them lessens the heat a bit and intensifies the flavor.)
  2. Juice 1 lime into a small bowl. Cut the avocados and remove the pits with the heel of your knife. Thinly slice the avocado while still in its skin and use a spoon to remove. Place the avocado slices in the bowl with the lime juice and gently toss, doing your best not to break up the slices. Alternatively, you can cut the avocado in half, remove the skin and slice the avocado on a cutting board.
  3. Remove the plastic from the bowl containing the jalapeños. Peel off the blistered skin and throw away. Cut the stem end off and cut each in half. Use a paring knife to remove the ribs and seeds (or leave them in if you want it VERY spicy). Finely chop up the jalapeños and set aside. Cut the other lime into wedges and set aside to be used as a garnish.
  4. Slice and toast the bread to your liking. (You can also grill them or toast in the oven.)
  5. Layer the sliced avocado on the warm toast and sprinkle with a little salt and pepper. Place all on a serving platter and keep near the stove. Heat a nonstick frying pan with the olive oil. Working with a few eggs at a time, crack them into the hot oil, using a flexible spatula to push and stray whites back towards the yolk to keep the eggs in the shape of the toast. Use a spoon to pick up some of the hot olive oil and splash over the tops of the eggs.
  6. Once the whites are set, carefully remove from the frying pan and blot the bottom on some paper towels to remove any excess oil. Place 1 egg on top of each toast. Sprinkle each with jalapeños and more salt and pepper. Serve while the egg yolks are still warm and runny.
Recipe Notes

The beauty of this dish is how you can adjust it to however you like. Prepare the eggs your favorite way: poached, scrambled, fried, etc. Use english muffins, mini bagels or baguette for the toast. Instead of slicing avocado, mash them up with salt, pepper and lime juice and spread onto the toast.

You can fully prepare each toast for people or serve buffet style and have all sorts of toppings laid out so everyone can get the exact amount of whatever they want onto their toasts: crumbled bacon, queso fresco, sour cream, lime wedges, hot sauce would all be great additions.

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