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Spicy Avocado Egg Stacks

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Spicy Avocado Egg Stacks

Ahh, eggs. We’re big fans of them around here. Poached, hardboiled, deviled – you name it!  They’ve had their scrutiny in the past, but we like to enjoy them in moderation as a part of our diet!

We never used to think much about the eggs we bought; I guess we thought of them as being laid by some magical chickens far away. We’ve now realized we have the ability to buy eggs straight from the farmers who raise the hens. While this is something not everyone has access to, for us, it’s been a true pleasure to be able to connect with the people who raise them, and know they have the best in mind!

I had a lovely conversation with Mandy from Schacht Farm yesterday about how she’s living into the dream of farming her grandparents farm.

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Another light in our Saturday mornings at the farmer’s market is Anita from Homestead Growers and Local Folks Foods. She’s one of the nicest, most genuine people you’ll meet!  We picked up some of her salsa to pair with some eggs and came up with a delicious combination that will likely become a standard in our house!

Paired with salsa and a few avocado slices, these eggs were a savory and delicious mid-day meal – but would work well for breakfast or a light dinner as well. We found that they were perfect with a slight dusting of smoky paprika chipotle seasoning, which gave them just the right kick!  (While it might take some digging to find this spice, it’s worth it!)

And while we’re not able to locally source avocados, we did enjoy the treat! Give it a try for a simple meal – and if you can, take the chance to support the famers near you!

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Other recipes with eggs:
Basil Egg Salad
Perfect Hard Boiled Eggs
Smoky Deviled Eggs
Poached Egg
Sweet Potato Hash with Poached Eggs

Thanks to Schacht Farm for the eggs and Local Folks Foods for the salsa, both at the Indy Winter Farmer’s Market.

Spicy Avocado Egg Stacks

 

Makes two stacks (one serving)

Notes: The smoky paprika chipotle seasoning that we used gave the dish excellent flavor. You can use the substitutes listed below, but it gave a very unique taste that would be worth the splurge, if you’re up for it! 

What You Need
2 eggs (local, if possible!)
1 English muffin
1 avocado
Salsa
Smoky paprika chipotle seasoning (We used Victoria Taylor’s, which we found at a local grocery; substitute smoked paprika, paprika, or chipotle powder if not available)
Kosher salt
1/2 tablespoon butter

What To Do

1  Slice the avocado in half length-wise. Remove the pit. With the skin on, cut thin slices, making sure not to cut through the skin. Then, use a spoon to scoop out the slices. Season the slices with a bit of kosher salt.

2  Toast the English muffin.

3  Meanwhile, cook the eggs over easy: In a skillet, heat 1/2 tablespoon butter over medium heat. Carefully crack the eggs onto the skillet. When the bottom is cooked through, gently flip the egg over to cook the top, taking care not to break the yoke. Cook until the whites are firm, but the yolk is still runny.

4  Assemble the stack: On each toasted muffin half, place slices of avocado, and then sprinkle with smoked chipotle paprika. Top each with an egg, and then salsa. Serve immediately.

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Comments 24

  1. Emilia

    These look delicious, love eggs but always get stuck in preparing them the same way. I will definitely be on the watch for that spice mix, too. Already I’m imagining so many different ways to use it!

  2. erin

    Yum! I love salsa on eggs (plus, you can’t go wrong with adding avocado.) This would make a great lunch or light dinner, especially when I’m pressed for time!

  3. Liz

    Um, drool! This (or variations of it) is one of my all-time favorite breakfasts. Love avocados. Love runny eggs. LOVE. This is inspiration for a weekend breakfast soon.

  4. Annie

    I’m normally not a huge fan of avocado but this meal sounds so, so good to me right now. I haven’t made homemade English muffins in a while but I’m definitely going to soon so we can try this meal!

  5. Sylvie (A Pot of Tea)

    I love egg and avocado on toast, what a nice idea to add a little heat. Sometimes when I’m really lucky I get some eggs straight from my friend’s chickens, but if not I always try and buy local. Luckily we have some amazing local shops around.

  6. Tessa

    This is exactly my FAVORITE thing for breakfast! I thought it was my little secret ;) I also love adding sauteed mushrooms into the mix. Yum!

  7. He Wears The Apron

    We’re totally on an eggs kick right now too (we made quail eggs benedict with pancetta and brioche for this past Sunday’s brunch), so we’ll definitely be trying this recipe over the weekend. Can’t go wrong with Local Folks Foods products either! This looks absolutely delicious.

  8. City Share

    We really enjoy our local eggs too. I love the experience of going to the Farmers Market and chatting with the farmers in each booth. These are like a Mexican Eggs Benedict. Yum!

  9. Laura (Blogging Over Thyme)

    Egg and avocado is one of my favorite combinations! Love how you paired it with a chipotle seasoning, very creative and something I hadn’t thought of before.

    Thanks for the great inspiration! Your site is beautiful, keep up the good work :)

  10. Jessica @ The Desert Abode

    I made something similar to this over the weekend based on what I had in my fridge and was worried that it might be a strange combination. It wasn’t…and I’m glad to see I’m not the only one brave enough to try it!

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