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When it comes to creating the perfect toast for Cheddar Chili Egg Toast Melts, thick-cut sourdough bread is the star of the show. Sourdough's unique flavor profile, characterized by its tangy notes and chewy texture, makes it an ideal canvas for this dish. The crusty exterior provides a satisfying crunch, while the soft interior holds up well against the rich egg mixture and melted cheese.

Cheddar Chili Egg Toast Melts

Discover the perfect blend of flavors with Cheddar Chili Egg Toast Melts, an easy and satisfying dish for any meal. This recipe combines creamy scrambled eggs, sharp cheddar cheese, and a kick of green chilies, all on crispy sourdough toast. Ideal for leisurely weekends or quick breakfasts, it balances richness with a hint of spice. With simple ingredients and swift preparation, you can create a deliciously comforting meal that will quickly become a favorite in your kitchen.
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Ingredients
  

4 slices of thick-cut sourdough bread

4 large eggs

1 cup sharp cheddar cheese, grated

1 small can (4 oz) diced green chilies, drained

1 ripe avocado, sliced

2 tablespoons unsalted butter

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Fresh cilantro leaves for garnish (optional)

Your favorite hot sauce, for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) while you gather and prepare all the ingredients.

    Prepare the Egg Mixture: In a medium-sized mixing bowl, crack the eggs and add the smoked paprika, garlic powder, and a pinch of salt and pepper. Whisk the mixture until well combined. Fold in the drained diced green chilies, ensuring they're evenly distributed.

      Cook the Eggs: In a non-stick skillet, melt 1 tablespoon of butter over medium heat until it bubbles slightly. Pour in the egg mixture and gently stir with a spatula, cooking slowly until the eggs are just set but still creamy, about 4-5 minutes. Remove from heat when done.

        Toast the Bread: In a separate skillet or griddle, melt the remaining tablespoon of butter over medium heat. Once hot and foamy, add the sourdough slices and toast until golden brown and crisp on both sides—about 2-3 minutes per side.

          Assemble the Toasts: Place the freshly toasted bread slices on a baking sheet. Evenly spoon the scrambled chili egg mixture over each slice of toast. Generously sprinkle the grated cheddar cheese on top of the eggs.

            Melt in the Oven: Transfer the baking sheet to the preheated oven and bake for 5-7 minutes, or until the cheese is melted and begins to bubble and turn golden.

              Add Avocado and Garnish: Carefully remove the toast from the oven. Top each slice with a few slices of avocado, and garnish with fresh cilantro leaves if desired for a pop of color and flavor.

                Serve: Drizzle with your favorite hot sauce for an added kick, and enjoy the melty, cheesy goodness while it's fresh and warm!

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                    Presentation Tips: Serve the toast on a rustic wooden board or plate, and include a small bowl of hot sauce on the side for an inviting touch.