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!  This is a favorite for those “work from home” days where I want something fast and healthy!

Serves 1-2

Ingredients:

2 slices bread

2 Tbsp Boursin or Alouette cheese (any flavored spreadable cheese will work)

1/2 cup microgreens or favorite herbs

1/2 avocado, sliced

2 eggs

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

2 tsp red pepper chili oil (I love Trader Joe’s)

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:

1 small shallot

3 garlic cloves

2 cups well packed parsley

1 cup well packed cilantro

1 tsp dried oregano

3 Tbsp red wine vinegar

2 Tbsp lemon juice

1 tsp salt

½ tsp red pepper flakes

½ - ¾ cup olive oil

Directions:

Prepare Chimichurri by mincing shallot and garlic. Add to a medium bowl with dried oregano, red wine vinegar, lemon juice, salt, red pepper flakes, and ½ cup olive oil.

Finely chop parsley and cilantro and add to shallot mixture. Stir to combine, adding up to ¼ cup more olive oil if sauce needs to be loosened. Let sit at least 10 minutes or up to 2 hours before serving to encourage flavors to meld together.  Note, Chimichurri can also be prepped in a food processor by combining all ingredients until smooth.