Spicy Avocado Egg Toast

I LOVE avocado toast.  I love it’s versatility, filling nature, amazing flavors and ease of prep.  Adding in the chimichurri and red pepper chili oil gives it just a little kick!

Serves 1-2

Ingredients:

2 slices bread

2 Tbsp Boursin cheese

1/2 cup microgreens 

1/2 avocado, sliced 

2 eggs

1/4 cup chimichurri (store bought or our recipe below)

2 tsp red pepper chili oil (see below for my favs)

Kosher salt

Black pepper 

Directions:

Toast bread.  Spread with Boursin cheese.  Top with microgreens and sliced avocados.  Drizzle very slightly with chimichurri.  Set aside.

Heat a large nonstick skillet over medium high heat.  Spray with cooking spray.  Cook eggs to your liking.  We chose fried eggs and lightly seasoned with kosher salt and pepper.

Top bread with eggs.  Drizzle more chimichurri and red pepper chili oil over top.  Serve immediately.  

Note:  If you don’t have cheese on hand or want to make a dairy free option, swap out the Boursin cheese for some garlic hummus.  Fantastic!

Chimichurri Sauce

Makes 1 ½ cups

Ingredients:

2 cups well packed fresh parsley

1 cup well packed fresh cilantro

1 tsp dried oregano 

1 small shallot

3 garlic cloves

3 Tbsp red wine vinegar

2 Tbsp fresh lemon juice

1 tsp salt, or to taste

½ tsp red pepper flakes

½ - ¾ cup olive oil

Directions:

Finely mince shallot and garlic and add to a medium bowl with lemon juice, red wine vinegar, red pepper, salt, and ½ C of olive oil. 

Very finely chop parsley, cilantro, and oregano and add to shallot mixture. Stir to combine, adding up to ¼ C more olive oil if chimichurri needs to be loosened. Let sit at least 10 minutes or up to 2 hours before serving to encourage flavors to meld together. Extra chimichurri can be stored in an airtight container in the refrigerator and is best used within 2 days.