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In the realm of breakfast and brunch options, few dishes can rival the delightful combination of flavors found in Green Chili Egg Toast Melts. This recipe encapsulates a harmonious blend of spicy green chilies, creamy eggs, and gooey melted cheese, resulting in a dish that is as satisfying as it is flavorful. Whether you’re looking to kick-start your day with a hearty breakfast, impress guests at a weekend brunch, or whip up a quick yet delicious dinner, this dish offers versatility that caters to any occasion.

Green Chili Egg Toast Melts

Discover the vibrant flavors of Green Chili Egg Toast Melts, a deliciously satisfying dish perfect for any meal of the day. This recipe combines spicy green chilies, creamy eggs, and gooey cheddar cheese topped on crunchy sourdough bread. With its quick preparation and adaptable ingredients like fresh avocado and cilantro, this meal can impress guests or cater to a cozy morning at home. Dive into this mouthwatering recipe that promises a delightful culinary experience!
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Ingredients
  

4 slices of sourdough bread

4 large eggs

1/2 cup shredded cheddar cheese

1/4 cup finely chopped green chilies (fresh or canned)

1/4 cup chopped green onions

2 tablespoons butter

Salt and black pepper (to taste)

1 avocado, sliced (for topping)

Fresh cilantro leaves (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    In a skillet, melt the butter over medium heat. Add the chopped green chilies and green onions, sautéing for 2-3 minutes until they soften and become fragrant.

      In a bowl, crack the eggs, and whisk them together. Season with salt and black pepper. Pour the eggs into the skillet with the chilies and onions.

        Scramble the eggs gently, cooking until they are just set but still moist, about 3-4 minutes. Remove from heat and stir in half of the shredded cheese.

          Toast the sourdough bread lightly, either in a toaster or on the griddle for 1-2 minutes until golden brown.

            Place the toasted slices on the prepared baking sheet. Spoon the green chili egg mixture evenly over each piece of toast.

              Top each toast with the remaining shredded cheese.

                Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.

                  Remove from the oven and let cool slightly. Top each toast with sliced avocado and fresh cilantro leaves for garnish.

                    Serve warm, enjoying the creamy, spicy, and cheesy goodness!

                      Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings