This is not your standard avocado toast! This avocado toast with roasted red pepper sauce and fried egg is bursting with flavors! The zesty red pepper sauce has pistachios, basil, and feta cheese that is featured not only on the toast itself but is used to fry the egg. Then, the fried egg is placed onto a bed of sliced avocado and drizzled with chili crisp. This will be an avocado toast that you will want to make on repeat for breakfast or brunch!
It’s been a while since I have made a toast recipe, but they are always a favorite of mine to make! Toast ideas, whether they are savory or sweet, are so comforting to eat! I mean, perfectly crispy sourdough bread with layers of deliciousness on top?! You really can’t go wrong. You can find more toast ideas here.
The real star of this toast is the roasted red pepper sauce! It is somewhat of a cross between a romesco sauce and a pesto. It has some of the ideas of both but is its own unique sauce. And it is so GOOD! Added bonus, if you have any leftovers, the sauce is so versatile! It would taste amazing with chicken, fish or smothered onto a sandwich! So do not toss any leftovers of the roasted red pepper sauce!
Why you will love this avocado toast with red pepper sauce and fried egg
Unique: After I created this recipe, I really could not find anything like it when researching key words. It is a unique twist on such a classic recipe and perfect for when you want to switch up the standard avocado toast with fried egg.
Healthy: Overall, this is a pretty well-rounded breakfast, brunch or even lunch! The egg gives the toast a boost of protein and the roasted red pepper sauce is packed with healthy ingredients such as olive oil, basil and garlic.
Easy and delicious: You can whip this breakfast together under 20 minutes, making this a great choice for busy days but taste like a meal that took an hour to make! It is bursting with flavor and one of my favorite breakfast toast recipes!
What you will need to make this toast
Sourdough bread: Sourdough is the perfect match for this toast recipe but you can switch it up and use any type of bread you wish!
Egg: One or two eggs per slice of toast, depending on bread size and personal preference.
Avocado: I use about half of an avocado per slice of toast. But you can more or less!
Salt and pepper: Salt and pepper enhances the flavors.
Chili Oil: Brings the spicy to this toast idea! You can skip it if you wish!
Roasted red pepper sauce: The roasted red pepper sauce is made up of roasted red pepper, feta, basil, pistachios, olive oil, garlic clove, and lemon juice.
Tips and tricks
- Make the roasted red pepper sauce in advance and store it in the fridge until ready to assemble the toast. This will save time if you need a quick breakfast or lunch.
- Fry the egg on medium-low heat to prevent the roasted red pepper sauce from burning. You want to aim for it to get golden brown but not black. To achieve this and still get the egg cooked correctly, the heat needs to stay on the lower end. Just keep an eye on it and adjust heat as needed.
If you give this avocado toast with roasted red pepper sauce and fried egg a try, let me know your thoughts in the comments below! I really appreciate your feedback.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy toasting! I hope you love this zesty avocado toast as much as we do!
Avocado Toast with Roasted Red Pepper Sauce and Fried Egg
Ingredients
- 2 large roasted red peppers slices from a jar or 1 one homemade roasted red pepper
- 1/4 C. Feta
- 1/4 C. Fresh basil
- 1/4 C. Pistachio salted
- 1 garlic clove
- 2 Tbsp. Olive oil plus more to oil skillet for the eggs
- 1 lemon juiced
- 1-2 eggs
- Salt and pepper to taste
- 1/2 of avocado sliced
- Chili oil to garnish egg if desired
- 1 slice of Sourdough bread toasted
Instructions
- To make the roasted red pepper sauce, add the roasted red pepper, feta, pistachio, basil, garlic, olive oil, and lemon juice to a food processor or blender. Blend together until combined. I like to leave mine slightly chunky. Set aside or refrigerate in an air tight container until ready to make the toast.
- To make the toast, cook the egg(s) by drizzling a little olive oil into a skillet over medium-low heat. Add a large spoonful of the roasted red pepper sauce, spreading it out into a small circle. Repeat if making two eggs. Add egg(s) over the roasted red pepper sauce. Cover with a lid and cook until at least the whites of the eggs are fully set. You can cook longer if you do not want the yolk to be runny.
- While the eggs are cooking, add a generous layer of the roasted red pepper sauce to toasted sourdough bread. Add the sliced avocado over the roasted red pepper sauce. Top with the cooked egg(s). Add salt and pepper to taste and drizzle a little chili oil over the egg. Enjoy immediately!
