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avocado toast on a plate with fried egg, chipotle sauce, and pickled bell peppers.

Avocado Toast with Honey Chipotle Sauce

Carolyn
Start your day with this bold and flavorful twist on a classic - avocado toast with fried egg, honey chipotle sauce, and pickled bell pepper. It's fresh, healthy, and delicious!
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 1 toast
Calories 424 kcal

Equipment

  • Saucepan
  • Toaster or toaster oven

Ingredients
  

For the avocado toast:

  • 1 slice sourdough bread I used Schar's gluten-free sourdough
  • ½ avocado pitted
  • 1 teaspoon lime juice
  • pinch kosher salt
  • 1 large egg
  • 1 teaspoons chipotle sauce from a can of chipotles in adobo
  • 1 teaspoon honey

For the pickled veggies:

  • 1 yellow bell pepper small diced
  • 1 bunch green onions ends trimmed, sliced halfway up the green stem
  • ⅔ cup vinegar
  • ½ cup water
  • ½ tablespoon kosher salt
  • 1 tablespoon sugar

Instructions
 

Make the pickled veggies:

  • In a medium-sized bowl, combine the bell pepper and sliced green onions.
  • In a small saucepan, combine the vinegar, water, kosher salt, and sugar. Set over medium heat and stir occasionally until dissolved. 
  • Pour the hot vinegar mixture over the bell peppers and green onions. Set aside.

Assemble the the avocado toast:

  • In a small bowl, combine a teaspoon of chipotle sauce and honey. Set aside.
  • In a medium bowl, mash the avocado with the lime juice and a pinch of salt. Set aside. 
  • Toast a slice of sourdough bread until crispy and golden brown. Transfer it to a plate and spread the mashed avocado on top. 
  • In a small saute pan over medium heat, add a drizzle of olive oil. Crack an egg into the skillet and let it cook until the egg white is no longer runny but not fully cooked. Carefully flip the egg over and finish cooking the egg white, roughly 30 more seconds. 
  • Use a spatula to transfer the egg to the top of the avocado toast. 
  • Top the egg with some of the pickled veggies and the chipotle honey mixture. Enjoy immediately. 
  • Cover the pickled veggies and store in the fridge for up to 2 weeks.

Nutrition

Calories: 424kcalCarbohydrates: 49gProtein: 15gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 164mgSodium: 455mgPotassium: 633mgFiber: 9gSugar: 10gVitamin A: 387IUVitamin C: 12mgCalcium: 71mgIron: 4mg
Keyword avocado toast
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