Southwestern-Style Avocado Toast with A Fried Egg and Roasted Green Chile
Simply perfect for breakfast or dinner. Roasting chiles can sound intimidating, but it doesn’t take much time or effort (or you can easily use a canned chile).
You can use regular sliced bread or kick it up a notch by using French bread or even ciabatta for your toast.
WATCH: What’s different about Sigona’s avocados? Robbie Sigona, our produce buyer, ensures each day we have avocados that are ready to eat and avocados that can sit on the counter to ripen for a few more days.
In this video, Robbie talks about why avocados are sometimes black inside and how Sigona’s combats that by proper storage. We have a system in place that guarantees avocado excellence: we get multiple avocado deliveries a week and we store the fruits properly so we have ripe and ready-to-use avocados on hand, as well as avocados that can ripen at home so they’re ready when you are.
Southwestern-Style Avocado Toast with A Fried Egg and Roasted Green Chile
Ingredients
What you need per serving:
- 1 slice of bread your choice
- 1/2 to 1 Hass avocado sliced, skin and pit removed
- About 1 tsp. fresh lemon juice
- Sigona’s Fresh Press Extra Virgin Olive Oil for brushing (Mix it up! Use Sigona’s Garlic Oil.)
- 1 egg
- Salt and pepper
- 1 roasted green chile such as Anaheim, Hatch or Poblano, canned or do it yourself**
- Your favorite hot sauce such as Sriracha or Tapatío
- Crumbled Cotija or Feta cheese
- Optional: chopped cilantro or green onions for garnish
Instructions
- Depending on the bread you use, either toast the slice in a toaster or on the stove top using a grill pan. If using a grill pan, preheat the pan over high heat. Lightly brush both sides of your bread with olive oil; toast the bread for one minute per side. Set aside.
- Slice open an avocado and scoop out the fruit into a bowl, discarding the pit and skin. Add lemon juice and a pinch of salt and pepper. Mash the mixture with a fork, leaving it as chunky or as smooth as desired. Set aside.
- Heat the olive oil in a small frying pan over medium. Add the egg, season with salt and pepper, and allow to fry in the pan, untouched, for a couple minutes; allow it to cook to your liking (if you’d like the yolk to remain on the runny side, cook until the white is set, but the yolk has some wiggle to it).
- Meanwhile, spread the avocado on one side of the toasted bread and top with a roasted green chile.
- When the egg is cooked, use a spatula to gently lay the egg on top of the chile. Sprinkle on with a bit of cheese, a dash or two of hot sauce, salt and pepper. Finish the dish with cilantro and serve immediately.
- **Roasting green chiles: Position the oven rack near the top of the oven (about 4 to 6 inches below the element) and preheat the broiler to high.
- Arrange whole chiles in a single layer on a foil-lined baking sheet. Place the baking sheet under the broiler in the oven and roast the chilies on one side for about 3 to 5 minutes or until the skin is charred and blistered, but not totally blackened. Remove from the oven and flip the chiles over. Return the chiles to the oven to roast another 3 to 5 minutes or until the skin is charred and blistered, but not totally blackened.
- Place the blistered chiles in a zip-top bag and close the top. Allow the chiles to rest for about 20 minutes — this steaming process makes it easier to remove the charred layer of skin from the chile.
- After the chiles have rested, remove the skin. Hold onto the stem and use the backside of a knife to scrape away the charred areas. Discard the skin. Slice the chiles open to scrape away the seeds and membranes. They are now ready for use whole (to lay on top of avocado toast, for example), or they may be sliced or diced.
