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!

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Spicy Avocado Egg Toast

Course: Breakfast, Lunch
Keyword: Breakfast Favorites, Easy Lunch, Gluten Free, Under 30 Minutes
Servings: 1 serving
Author: Denise


  • 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

Chimichurri Sauce (Makes 1 ½ cups)

  • 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


  • 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.

Chimichurri Sauce

  • 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.


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! Serves 1-2
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