24 In Brunch/ Main Courses

Spicy Avocado Egg Stacks

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.


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!


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
The smoky paprika chipotle seasoning gives the dish excellent flavor. You can use the substitutes listed below, but it gave a very unique taste that is worth the splurge.
Serves: 1
What You Need
  • 1 avocado
  • ½ tablespoon butter
  • 2 eggs
  • 1 English muffin
  • 2 tablespoons salsa
  • Smoky paprika chipotle seasoning (we used Victoria Taylor’s; substitute smoked paprika, paprika, or chipotle powder if not available)
  • Kosher salt
What To Do
  1. Slice the avocado in half length-wise and 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 with a bit of kosher salt.
  2. In a skillet, heat ½ tablespoon butter over medium heat. Carefully crack the eggs into the skillet. When the bottom is cooked through, gently flip the egg over to cook the top, taking care not to break the yolk. Cook until the whites are firm but the yolk is still runny.
  3. Toast the English muffin.
  4. On each muffin half, place slices of avocado, and then sprinkle with smoked chipotle paprika. Top each with an egg, then salsa. Serve immediately.

You Might Also Like


  • Reply
    Lindsay @ The Lean Green Bean
    February 27, 2012 at 12:07 am

    ummmm amazing!!!

    • Reply
      December 30, 2013 at 11:31 am

      Tried this today- my new favorite breakfast!!

  • Reply
    jackie @ marin mama cooks
    February 27, 2012 at 1:01 am

    Looks amazing and something my hubby and I would devour. It’s the perfect weekend lunch or brunch!

    • Reply
      February 27, 2012 at 2:52 pm

      Yeah! I love that is is quick to make — but super satisfying. :)

  • Reply
    February 27, 2012 at 4:41 am

    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!

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 27, 2012 at 7:11 am

    This is such a great idea! Love the sound of that chipoltle seasoning! I need to get my hands on some.

  • Reply
    Lauren @ Healthy Food For Living
    February 27, 2012 at 7:56 am

    Mashed avocado + runny yolk eggs on toast has become one of my go-to quick meals, and adding salsa & these spices to the mix sounds incredible!

  • Reply
    February 27, 2012 at 8:42 am

    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!

  • Reply
    February 27, 2012 at 9:43 am

    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.

  • Reply
    February 27, 2012 at 10:21 am

    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!

    • Reply
      February 27, 2012 at 2:53 pm

      I forgot that you had an English muffin recipe. I need to try it sometime soon!

  • Reply
    February 27, 2012 at 10:28 am

    There is little else I love more than eggs, avocado and salsa together. Such an amazing pairing!

    • Reply
      February 27, 2012 at 2:54 pm

      I couldn’t agree more… this has definitely gone into regular rotation around here :)

  • Reply
    Sylvie (A Pot of Tea)
    February 27, 2012 at 1:46 pm

    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.

  • Reply
    Adrienne @ Boysenberries
    February 27, 2012 at 3:47 pm

    super simple recipe with basic ingredients, but it is inspired…I would not have thought of that combination.

  • Reply
    February 27, 2012 at 9:51 pm

    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!

    • Reply
      February 27, 2012 at 9:54 pm

      Mmm. I like the sound of mushrooms in the mix :)

  • Reply
    Kevin (Closet Cooking)
    February 28, 2012 at 6:33 am

    Such a simple and yet tasty meal!

  • Reply
    He Wears The Apron
    February 28, 2012 at 7:28 am

    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.

  • Reply
    Karen (Back Road Journal)
    February 29, 2012 at 2:00 pm

    Great sounding eggs and beautiful photos.

  • Reply
    City Share
    March 1, 2012 at 5:29 pm

    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!

  • Reply
    Julie A
    March 1, 2012 at 9:02 pm

    Egg + Avocado = Heaven!

  • Reply
    Laura (Blogging Over Thyme)
    March 4, 2012 at 7:30 pm

    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 :)

  • Reply
    Jessica @ The Desert Abode
    March 5, 2012 at 4:36 pm

    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!

  • Leave a Reply

    Rate this recipe:  

    Subscribe to Free Email Updates

    Don't miss any of our new recipes!