Avocado Herb Salad with Chile Butter and Goat Cheese Eggs

A healthy meal recipe featuring a bowl with diced avocado, poached eggs, and a chili-herb topping.

Avocado Herb Salad with Chile Butter and Goat Cheese Eggs

A vibrant and healthy meal featuring a fresh avocado herb salad, creamy goat cheese, and spicy chile butter drizzled over eggs. Perfect for a quick and nutritious breakfast or light dinner.

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Prep Time 15

Cook Time 10

Goat Cheese Prep 5

Total Time 30

Servings: 2 servings

Course: Breakfast, Dinner, Lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Avocado Herb Salad

2 avocados cubed
1 cup tender herbs such as cilantro/dill
1 serrano or jalapeño pepper seeded and sliced
1/4 cup green onions chopped
3 tablespoons sesame seeds
2 tablespoons toasted sesame oil
2 tablespoons lemon juice
to taste sea salt

Chile Butter

4 tablespoons salted butter
1-2 teaspoons crushed red pepper flakes
1/2 teaspoon sweet paprika

Goat Cheese + Eggs

4 ounces goat cheese
2-3 teaspoons honey
pinch black pepper
6 eggs cooked to your liking
1/2 teaspoon red harissa
for serving naan or toast

Equipment

Food processor
Small skillet
bowl

Method

To make the salad: Combine all salad ingredients in a bowl. Season with salt.
To make the goat cheese mixture: Add the goat cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy.
To make the chile butter: In a small skillet, cook the butter over medium heat until it is browning, about 3-5 minutes. Remove from the heat. Stir in the chili flakes and paprika.
To serve: Spread the goat cheese mixture in the bottom of a bowl. Swirl with harissa. Add the cooked eggs and avocado salad. Drizzle the chile butter over the eggs. Serve with naan or toast.

Notes

This recipe is easily adaptable. Feel free to add other vegetables to the salad or adjust the spice level of the chile butter to your preference.

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