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Avocado Toast

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With its combination of fresh ingredients, zesty lime and flavorful toppings, avocado toast is a celebration of both traditional and contemporary culinary creativity. Enjoy this dish for breakfast, lunch or as a snack.

What will you need?

  • country bread
  • unsalted butter
  • cherry tomatoes
  • extra-virgin olive oil
  • garlic
  • jalapeño
  • red onion
  • queso fresco
  • salt
  • avocado
  • lime juice
  • eggs
  • black pepper
  • salsa macha, for serving
  • cilantro, for serving

How to make Avocado Toast

Spread the butter on one side of each slice of bread and toast in a pan over medium heat until golden. Remove and set aside.

Add the tomatoes to a bowl and drizzle with olive oil. Add the garlic, jalapeño, onion, queso fresco and a pinch of salt. Mix.

Slice the avocado in half and remove the pit. Scoop it out into a bowl and add the lime juice. Salt to taste.

Add olive oil to a pan over medium heat and fry the eggs to your desired doneness—I prefer sunny side up. Add a pinch of salt and pepper to the eggs after frying.

Spread the avocado over the toast and top with the dressed tomatoes and eggs. Drizzle with the salsa and sprinkle with cilantro.

Avocado Toast
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Avocado Toast

5 from 1 vote
Recipe by Zachary Rodriguez Course: BreakfastCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes

1

Ingredients

  • 2 slices country bread

  • 2 tbsp (28 g) unsalted butter

  • ½ cup (75 g) cherry tomatoes, halved

  • 4 tbsp (60 ml) extra-virgin olive oil, divided

  • 1 clove garlic, minced

  • 1 jalapeño, diced

  • ½ red onion, diced

  • ¼ cup (30 g) queso fresco

  • Salt

  • 1 avocado

  • Juice of 1 lime

  • 2 eggs

  • Black pepper

  • Salsa Macha, for serving

  • Cilantro, for serving

Directions

  • Spread the butter on one side of each slice of bread and toast in a pan over medium heat until golden. Remove and set aside.
  • Add the tomatoes to a bowl and drizzle with 2 tablespoons (30 ml) of the olive oil. Add the garlic, jalapeño, onion, queso fresco and a pinch of salt. Mix.
  • Slice the avocado in half and remove the pit. Scoop it out into a bowl and add the lime juice. Salt to taste.
  • Add 2 tablespoons (30 ml) of the olive oil to a pan over medium heat and fry the eggs to your desired doneness—I prefer sunny side up. Add a pinch of salt and pepper to the eggs after frying.
  • Spread the avocado over the toast and top with the dressed tomatoes and eggs. Drizzle with the salsa and sprinkle with cilantro.

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