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    Avocado Toast with Fresh Chimichurri & Baby Arugula

    March 10, 2018 /

    Who doesn’t love a good Avocado Toast?

    This is the perfect “go to” brunch option for me when I am looking for something guilt free, but completely satisfying. While the dish itself has the standard two components- toasted bread & fresh Avocado, there are a ton of variations and ways to prepare this- here’s mine!

    I am a big fan of multigrain bread for this particular recipe. It adds a nutty flavor and great texture that really elevates the dish. Pairing this with the creamy Avocado, peppery Arugula, velvety “sunny-side-up” egg, and zesty Chimichurri hits all the marks you are looking for in that perfect bite. 

    I am all about making my recipe accompaniments ahead of time- especially those that can be used for duel purposes throughout the week. This Chimichurri sauce can be used on a variety of things such as grilled shrimp, steaks, chicken, salads, over vegetables-you name it.

    I love making my sauces fresh from scratch and having different uses for the same ingredient is key to making sure none of the delicious product, money spent, or time you put into making it goes to waste.

    With the Chimichurri out of the way, the rest of the dish takes (at the most) 10 minutes to prepare- keep this in mind before grabbing that lifeless bowl of cereal and heading out for your morning commute!

    Avocado Toast with Fresh Chimichurri & Baby Arugula
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    CHIMICHURRI SAUCE
    1. 1/2 Cup Fresh Cilantro
    2. 1/2 Cup Fresh Parsley
    3. 1 Clove Fresh Garlic- Smashed
    4. 1/4 Cup Diced Red Onion
    5. Juice from 1/2 Lemon
    6. Juice from 1/2 Lime
    7. 1/4 Cup Extra Virgin Olive Oil
    8. Salt, Pepper, & Red Pepper Flakes (to taste)
    AVOCADO SPREAD
    1. 1 Avocado (mashed)
    2. Salt, Pepper, Garlic Powder, & Red Pepper Flakes (to taste)
    TOAST
    1. Sliced Multigrain Bread (toasted)
    2. Baby Arugula (small handful)
    3. 1/2 TBSP Butter
    4. 1 Egg
    5. Salt & Pepper (to taste)
    Instructions
    1. FOR CHIMICHURRI: Combine ingredients together well in a mixing bowl- transfer into a blender or food processor and lightly blend until a smooth (but not creamy).
    2. FOR TOAST: Lightly toast bread in an oven or toaster. While the bread is toasting, mash together the Avocado in a mixing bowl and fold in the salt, black pepper, garlic powder, & red pepper flakes and set aside. Place a non-stick frying pan over a medium heat until the pan is hot. Add the pad of butter and let melt (but not brown). Once the butter has melted, crack the egg into the pan. After a moment or so, partially cover the pan so the steam can cook the yolk without the bottom becoming overcooked. Once the clear runny liquid has faded, the egg is cooked through and can come off the flame.
    3. Assemble the finished product by layering on the Avocado spread followed by the Baby Arugula. Top with the fried egg and Chimichurri Sauce. Garnish with fresh cracked black pepper and additional red pepper flakes. Serve warm.
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