Welcome to the week of peppers.
We are going to be diving into four recipes that all have a kick of heat from some spicy peppers.
Today I am showing you the Ultimate California Toast.
Sourdough toast topped with serrano pepper & cilantro cream cheese, roasted garlic tomatoes, avocado (of course) and a fried egg.
I don’t know about you, but just reading that makes my mouth water.
Now you may be wondering, why I’m starting this series on a Saturday instead of a Monday?
Well, the simple answer is we’re rebels and we don’t need to start a series on a boring Monday. I want to spice up your weekend too 🙂
So, let’s get started on this toast.
First we need to talk about the serrano pepper. Don’t be deterred by the size of this little guy. The serrano can pack a punch. It has a spice level of 10,000-23,000 on the Scoville scale – as a comparison, the jalapeño has a spice level of 2,500-8,000. That means the spiciest serrano is 3x spicier than the spiciest jalapeño.
While their spice level may vary, the serrano has a similar flavor to jalapeños, and they can be interchanged in most recipes.
To cut back a bit on the spice, I sautéed the pepper before adding it to the cream cheese. This allowed the flavor of the pepper to shine through, with very little heat. If you want more heat you could skip the sauté and just add it raw.
Another major flavor component of this toast is the roasted tomatoes. Topped with garlic and basil, these tomatoes are good enough to be eaten on their own.
And what kind of California toast would this be without avocado and a fried egg? The obvious necessities.
Put all of these things together, and you have a truly amazing breakfast – or lunch or dinner. This is super filling and flavor-packed.
Be on the lookout for the next recipe in this week’s pepper extravaganza.*
Ultimate California Toast
|PREP TIME||COOK TIME||TOTAL TIME||SERVES|
|5 Mins||15 Mins||20 Mins||2|
- 1 large tomato
- 1 tsp. olive oil, separated
- 2 garlic cloves, diced
- ½ tsp. dried basil
- 1 serrano pepper, diced
- 4 oz. whipped cream cheese
- 2 tbsp. cilantro, plus more for serving
- ½ lime, juiced
- 2 slices of sourdough bread
- 1 avocado, sliced
- 2 eggs
- Salt and pepper, to taste
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Slice tomato into 4 large rounds and finely chop garlic. Add tomato slices to a baking sheet and drizzle with ½ tsp. olive oil. Top each slice with garlic and dried basil. Place in the oven for 10 minutes.
- While the tomatoes are cooking heat a small pan over medium-low heat. Add remaining olive oil to the pan. Dice the serrano pepper and add to the heated pan. Sauté for 5 minutes, or until peppers begin to soften slightly. Add cream cheese*, serrano pepper, cilantro, and lime juice to a bowl and stir to combine. Set aside.
- Heat a pan over medium heat. Coat with non-stick spray and crack eggs into the pan. Cook for approx. 5 minutes uncovered. Place a lid over the pan to finish cooking the egg white – approx. 1-2 minutes.
- Remove tomatoes from the oven and allow to cool slightly.
- Toast your bread.
- Top each slice of toast with 1-2 tbsp. cream cheese mixture, 2 slices of tomato, ½ an avocado, and an egg. Finish each slice with salt, pepper, and cilantro.
- Serve and enjoy!
*If your cream cheese is too hard to stir, you can put it in the microwave for 10-20 seconds to soften it up.