This Spicy Chili Butter Avocado Toast with Eggs isn’t just a recipe; it’s an experience that has genuinely transformed my breakfast (and sometimes lunch, or even a quick dinner!) routine. I first stumbled upon the idea of chili butter when looking to elevate a simple avocado toast, and let me tell you, it was a game-changer. The rich, savory, and slightly spicy kick of the infused butter, combined with the creamy avocado, the perfectly cooked egg with its runny yolk, all atop a crisp slice of toasted sourdough – it’s pure bliss. My family, initially skeptical about “fancy toast,” are now complete converts. The kids love it when I tone down the chili, and my partner requests it for weekend brunches. It feels indulgent yet is surprisingly straightforward to make, using ingredients I almost always have on hand. It’s that perfect balance of comfort food and gourmet flavor that keeps us coming back for more. This recipe isn’t just about sustenance; it’s about starting the day with something truly special, a little burst of joy on a plate that sets a positive tone for whatever comes next.

Ingredients

Here’s what you’ll need to create this explosion of flavor for two generous servings:

For the Spicy Chili Butter:
- 4 tablespoons (60g) unsalted butter
- 1-2 cloves garlic, minced (depending on your love for garlic)
- 1/2 – 1 teaspoon red chili flakes (adjust to your spice preference; Aleppo pepper or gochugaru also work wonderfully for a different kind of heat)
- Pinch of smoked paprika (optional, for depth)
- Pinch of salt
For the Avocado Toast:
- 2 large, thick slices of good quality bread (sourdough, whole wheat, artisan loaf – your choice!)
- 1 large ripe avocado
- 1 tablespoon fresh lime or lemon juice
- Salt and freshly ground black pepper to taste
For the Eggs:
- 2 large eggs
- 1 teaspoon olive oil or a small knob of butter (for frying, if not poaching)
- Splash of white vinegar (optional, for poaching)
Optional Garnishes:
- Fresh cilantro or parsley, chopped
- Crumbled feta or cotija cheese
- Everything bagel seasoning
- A sprinkle of extra red chili flakes
- Thinly sliced radishes
- Microgreens

Instructions

Follow these steps to craft your perfect Spicy Chili Butter Avocado Toast with Eggs:

Prepare the Spicy Chili Butter:
- In a small saucepan, melt the unsalted butter over low-medium heat. Be careful not to let it brown too quickly.
- Once the butter is melted, add the minced garlic. Sauté for about 30-60 seconds until fragrant. You want the garlic to soften and release its aroma, not to brown or burn, as burnt garlic tastes bitter.
- Stir in the red chili flakes and smoked paprika (if using). Cook for another 30 seconds, allowing the chili to infuse the butter. The butter should take on a lovely reddish hue.
- Remove from heat, stir in a pinch of salt, and set aside. If making a larger batch, you can store this in an airtight container in the refrigerator for up to a week.
Toast the Bread:
- Toast your bread slices until golden brown and crispy. You can use a toaster, grill pan, or even broil them lightly in the oven. A good, sturdy toast is key to holding up all the delicious toppings.
- Once toasted, you can lightly brush one side of each toast with a little of the prepared spicy chili butter for an extra layer of flavor, or save it all for drizzling on top.
Prepare the Avocado:
- Halve the ripe avocado, remove the pit, and scoop the flesh into a medium bowl.
- Add the fresh lime or lemon juice. This not only adds a bright flavor but also helps prevent the avocado from browning too quickly.
- Mash the avocado with a fork to your desired consistency. Some prefer it chunky, others smooth.
- Season with salt and freshly ground black pepper to taste. Mix well.
Cook the Eggs:
- For Fried Eggs (Sunny-Side Up or Over Easy): Heat olive oil or a small knob of butter in a non-stick skillet over medium heat. Crack the eggs into the skillet. Cook until the whites are set but the yolks are still runny (or to your preference). Season with a pinch of salt and pepper.
- For Poached Eggs: Bring a saucepan of water to a gentle simmer. Add a splash of white vinegar (this helps the egg whites coagulate). Crack an egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the egg into the center. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for the second egg.
Assemble the Avocado Toast:
- Spread the mashed avocado generously onto each slice of toasted bread, creating an even layer.
- Carefully place a cooked egg on top of the avocado on each toast.
- Drizzle generously with the warm spicy chili butter over the egg and avocado. Make sure to get some of those lovely chili flakes and garlic bits!
- Sprinkle with your choice of optional garnishes: fresh cilantro or parsley, crumbled feta, everything bagel seasoning, or extra chili flakes for the brave.
Serve Immediately: This dish is best enjoyed right away while the toast is crisp, the egg is warm and runny, and the chili butter is gloriously melty.

Nutrition Facts

Servings: 2
Calories per serving (approximate): 450-550 kcal (This can vary significantly based on the type and thickness of bread, size of avocado and eggs, and amount of butter used).

Breakdown (General Idea):

Avocado: Rich in monounsaturated fats (healthy fats), fiber, potassium, and various vitamins.
Eggs: Excellent source of high-quality protein, vitamin D, B vitamins, and choline.
Whole Grain Bread (if used): Provides complex carbohydrates, fiber, and B vitamins.
Butter: Adds saturated fat and calories, but in this chili butter, it’s the vehicle for incredible flavor.

Please note that these are estimates. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredient brands and quantities.

Preparation Time

Prep Time: 10-12 minutes (includes mashing avocado, mincing garlic)
Cook Time: 8-10 minutes (includes making chili butter, toasting bread, cooking eggs)
Total Time: Approximately 20-22 minutes

This makes it a fantastic option for a quick yet impressive breakfast, a satisfying brunch, or even a light and flavorful dinner.

How to Serve

This Spicy Chili Butter Avocado Toast with Eggs is a star on its own, but here are some ways to serve it and enhance the experience:

The Classic Solo Act:
- Serve immediately on a plate, perhaps with a knife and fork, though eating it open-faced by hand is perfectly acceptable (and delightfully messy!).
As Part of a Brunch Spread:
- Pair with a fresh fruit salad (berries, melon, citrus) to add a sweet and refreshing contrast.
- Serve alongside a light green salad with a simple vinaigrette.
- Include a side of crispy bacon or breakfast sausages for a heartier meal.
Beverage Pairings:
- Coffee: A robust dark roast coffee or a creamy latte complements the richness.
- Tea: A bright black tea like English Breakfast or Earl Grey, or even a zesty green tea.
- Juice: Freshly squeezed orange juice or a tangy grapefruit juice.
- For a boozy brunch: A spicy Bloody Mary or a classic Mimosa.
Presentation Matters:
- Use your prettiest plates.
- Don’t skimp on the garnishes – they add color, texture, and flavor. A vibrant sprinkle of cilantro or microgreens can make all the difference.
- Ensure the egg yolk is perfectly runny for that Instagram-worthy “yolk porn” moment when cut into.
For a Lighter Meal:
- Use a smaller slice of bread or serve open-faced.
- Pair with a cup of clear soup.

Additional Tips

Choosing the Perfect Avocado: The key to amazing avocado toast is a perfectly ripe avocado. It should yield gently to pressure but not be mushy. If you buy hard avocados, let them ripen on the counter for a few days. To speed up ripening, place them in a paper bag with an apple or banana.
Egg-cellence is Key: The egg is a crucial component. For the ultimate runny yolk experience, aim for perfectly poached or sunny-side-up fried eggs. If you’re not a fan of runny yolks, scrambled eggs or even a sliced hard-boiled egg can work, though the chili butter drizzle shines best with a liquid yolk to mix into. Don’t overcook your eggs!
Bread Matters More Than You Think: Use good quality, sturdy bread. Sourdough offers a fantastic tang and robust texture that holds up well. Thick-cut whole grain, rye, or a rustic artisan loaf are also excellent choices. Ensure it’s toasted well to provide a crispy counterpoint to the creamy avocado and rich butter.
Control Your Spice: The beauty of this recipe is its adaptability. If you’re sensitive to spice, use fewer chili flakes or opt for a milder chili like Aleppo pepper, which offers a gentle warmth and fruity notes. Conversely, if you’re a spice fiend, add a pinch more or even a dash of your favorite hot sauce into the chili butter. Always taste and adjust.
Make Chili Butter in Advance: The spicy chili butter can be made ahead of time and stored in an airtight container in the refrigerator for up to a week, or even frozen for longer. Gently re-warm it on the stovetop or in the microwave before using. This makes assembly even quicker on busy mornings. The avocado, however, is best prepared fresh right before serving to prevent browning and maintain its vibrant green color.

FAQ Section

Q1: Can I make this recipe vegan?
A1: Absolutely! To make a vegan version of Spicy Chili Butter Avocado Toast, simply substitute the unsalted dairy butter with a good quality plant-based butter. For the egg component, you could top it with a seasoned tofu scramble, pan-fried mushrooms, or even some roasted chickpeas for added protein and texture. The chili butter concept works beautifully with vegan butter.

Q2: What’s the best way to store leftover chili butter?
A2: Leftover chili butter should be stored in an airtight container in the refrigerator. It will solidify when chilled. It can last for up to one week in the fridge. You can also freeze it in an ice cube tray for pre-portioned amounts, then transfer the frozen cubes to a freezer bag for up to 3 months. Reheat gently on the stovetop or in the microwave before use.

Q3: My avocado always browns so quickly. Any extra tips besides lemon/lime juice?
A3: Besides citrus juice, minimizing air exposure is key. Once mashed, if you’re not using it immediately (though for this recipe, immediate use is best), press plastic wrap directly onto the surface of the mashed avocado to prevent air from reaching it. However, for the best flavor and color, preparing the avocado just before assembling the toast is highly recommended.

Q4: I don’t have fresh garlic. Can I use garlic powder?
A4: Yes, you can use garlic powder in a pinch, though fresh garlic provides a superior, more nuanced flavor. If using garlic powder, start with about 1/4 teaspoon and add it to the melted butter along with the chili flakes. Be cautious, as garlic powder can burn more easily and its flavor is more concentrated. Taste and adjust as needed.

Q5: What other types of chili can I use besides standard red chili flakes?
A5: There are many great options!
* Aleppo Pepper Flakes: Offer a moderate heat with a slightly sweet, fruity, and earthy flavor. Great for a milder, more complex warmth.
* Gochugaru (Korean Chili Flakes): Come in varying heat levels, often with a smoky and slightly sweet flavor. Adds a beautiful vibrant red color.
* Smoked Paprika (Sweet or Hot): While not purely chili, adding more smoked paprika (especially a hot variety) can lend a smoky depth and color.
* Chipotle Powder: Made from smoked and dried jalapeños, it will give a distinct smoky and medium-to-hot kick.
* Fresh Chili: You could finely mince a fresh chili (like a serrano or jalapeño, deseeded for less heat) and sauté it with the garlic, but this will change the texture and flavor profile slightly from the classic chili butter made with dried flakes.
Experiment to find your favorite!