Avocado & Egg Toast with Aleppo Oil

Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters
Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters

Life after Game of Thrones finale. It’s sad and empty. I’m left questioning my existence. So many thoughts. So many new questions that won’t be answered until a year from now. This is not a feeling I enjoy. I’m afraid and unsure, just like Daenerys in the middle of a rider tornado. WHHYYYY!!!????? The only fulfillment is to read numerous articles of speculations and rumors … But it still feels insubstantial. Thrones, I need more from this relationship. Come back to me.

For now… carbs will help.

If you’ve never used aleppo pepper, it’s delicious. It’s not very spicy at all. Just a hint of a kick in the back of your throat. It’s almost fruity in a way. So this chili oil is not going to destroy your taste buds. It’s definitely mild despite it’s super red color. I heat the oil to get the flakes sizzling. That makes them crunchy intensely flavorful. I also use white pepper with the avocado. It’s something my dad always used to do. Cut an avocado in half, squeeze lemon juice on top and sprinkle salt and white pepper over it. Then he would hand it to me with a spoon. White pepper has a nice acidic flavor that compliments the avocado. I’ve been hooked for years.

Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters Avocado & Egg Toast with Aleppo Pepper Oil | I Will Not Eat Oysters

AVOCADO & EGG TOAST WITH ALEPPO PEPPER OIL

MAKES 4 TOASTS

1/4 cup olive oil
1 tbsp aleppo pepper flakes
1 tsp sweet paprika
 
2 avocados
lemon juice
salt
white pepper
 
2-4 pieces grilled or toasted crusty bread
4 poached or fried eggs
Maldon sea salt
chopped chives
Place the olive oil, aleppo pepper and paprika in a small pot. Place over medium heat. The pepper flakes will begin to sizzle. Count 30 seconds from the time they start to sizzle and turn the heat off. Allow to cool.

In a bowl, smash the avocado with a fork and season with a generous amount of lemon juice, salt and white pepper to taste.

Place some avocado onto each piece of grilled bread, top with a poached or fried egg and drizzle with the aleppo oil. Garnish with Maldon salt and chopped chives. Enjoy!

4 Comments

  • Ah! This is the prettiest avo-toast pic I’ve ever seen. Love it.

  • Reply January 6, 2016

    Eamon Zwick

    I LOOOVE these pics too! They are my screen saver on my phone.
    A local spice shop carries Aleppo pepper but it’s in a “course grind” rather than flakes. Would this work for making the oil? If not could you recommend a good source to buy the flakes?

    • Reply January 6, 2016

      iwillnoteatoysters

      THANK YOU! I’m happy you found some Aleppo! I think a coarse ground aleppo pepper will work just fine for this recipe. Enjoy it!!

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