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Wicked Avocado Toast with Roasted Red Peppers and Over Easy Egg

June 18, 2014

Avocado Toast, avocados, toast, roasted red pepper, egg, breakfast, brunch
So, check this out. Lately I’ve been hearing all about this avocado toast business. I’m certain that the first I heard of it was from Mimi over at Mimi Avocado. It was a new concept for me, I was a little skeptical, but still willing to try it.

It really is super simple, but it’s GENIUS! Obviously you can get a little crazy with it too.

Here’s my version, perfect for a weekend morning. I started with oat bran French bread and avocados from the Temecula Farmer’s Market, roasted piquillo peppers, and an over easy egg. Top that puppy with some fresh basil chiffonade, and you’re good to go! It’s so unbelievably good, and so satisfying too. You’re not going to be hungry an hour later. It really is the perfect start to your morning!

Easy peasy, and wicked delicious!

Avocado Toast, avocados, toast, roasted red pepper, egg, breakfast, brunch

Have it with a cuppa joe, and you’re ready to tackle the day!

Before I forget, I’ve got to tell you something about my friend Mimi. She works on an avocado farm. As if that wasn’t awesome enough – they sell them. Check out California Avocados Direct for all of your avocado needs. Mimi will take care of ya!

Avocado Lurrrve,

Listening to:
Hell Yes off Beck’s album Guero
Beck Guero


Avocado Toast with Roasted Red Peppers and Over Easy Egg
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This makes a perfect healthy breakfast, or a hearty mid-day snack!
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Egg
  • 2 Pinches Salt
  • 2 Pinches Pepper
  • 1 Slice of Bread
  • ½ Medium Avocado, mashed
  • ½ Roasted Piquillo Pepper cut into strips
  • 1 Basil Leaf cut into thin ribbons
  1. Heat a skillet over medium heat, and add the olive oil. Add the egg in, and season with one pinch of salt, and one pinch of pepper. Cook for about 3 minutes on one side, then flip over for about a minute more for a lovely runny-yolky egg.
  2. Toast the piece of bread while mashing the avocado in a bowl with the back of a fork. Spread the avocado on the toast, sprinkle with the remaining pinches of salt and pepper. Arrange the piquillo strips, and top with the egg and basil.
  3. Enjoy!


  1. Julie
    June 18, 2014 at 10:14 am

    Wow Natalie…this looks really good and I can’t wait to try it!!!

  2. Bill
    June 18, 2014 at 3:33 pm

    I’ve had avocado toast on my list since Camp Blogaway as well. Your version looks like the perfect way to start a Saturday morning. Gotta try this!! Great post, Natalie!

    • Natalie Wiser-Orozco
      June 19, 2014 at 8:36 am

      I couldn’t stop thinking about it after Camp Blogaway. I had to do it! Thanks for the kind words, Bill!

  3. Gary House
    June 18, 2014 at 6:16 pm

    Natalie, beside the recipe looking absolutely fantastic, your photography is simply mouthwatering!!

  4. Hannah
    June 19, 2014 at 11:31 am

    Yesterday I put cilantro in Italian Food (thanks to Plenty by Ottolenghi), today I put basil on Tex-Mex food per this recipe. Both were amazing!

    Thanks for blowing my mind with deliciousness.

    If every cuisine is this good with the “wrong” herbs and spices I am going to be trying Ras El Hanout in my Pad Thai (just kidding)

    • Natalie Wiser-Orozco
      June 19, 2014 at 11:57 am

      Anytime, Hannah! I’m soooo glad you liked it! Sometimes ya just need a fresh herb, no matter what it is! 😀

  5. Mimi of Mimi Avocado
    July 4, 2014 at 3:01 pm

    Somehow I’m just seeing this post today. I’m over the moon that you have taken your first adventures in avocado toast ! Here’s another tip: it’s a great snack, especially with a fine craft beer!


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