Mexican Egg Avocado Toast
Well-loved avocado toast gets a boost from Mexican flavors to create an easy, tasty, six-ingredient breakfast that’s ready in just 10 minutes. The eggs are cooked sunny side up in this version, but you can cook them over easy or scramble them, if you like. Well-toasted bread is key here, providing a sturdy base and textural contrast to the softer ingredients it is topped with. Sprinkle the eggs with ground cumin, paprika, and a little cayenne to amp up the Mexican flavors even further. For some added heat, choose a hot salsa, or stir some finely diced jalapeños, habaneros, or serranos into the salsa.
1 slice(s), toasted
2 Tbsp, lightly mashed
1 item(s), large, cooked sunny-side up with cooking spray
1 Tbsp, chopped, or pickled onions
Fat free salsa
½ Tbsp, drained
½ Tbsp, chopped
- Spread the toast with the avocado; top with the egg, onions, and salsa. Sprinkle with cilantro; season with salt and pepper (optional).
- Makes 1 serving.