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Avocado Toast | Can't Stay Out of the Kitchen | this fantastic #TexMex #recipe is made with #HawaiianBread #avocados, #FetaCheese, #ScrambledEggs or #PoachedEggs & #PicoDeGallo or #tomatoes. It's a spectacular #breakfast for weekends, company or even #holidays. It can be easily made to order to each person's preference. It's wonderful made with with #Guacamole & Pico. This breakfast entree is hearty, satisfying & filling. #HolidayBreakfast #AvocadoToast

Avocado Toast

Teresa Ambra
Avocado Toast is one of my favorite breakfast entrees. This versatile recipe can be made with mashed avocados or guacamole. You can use fresh tomatoes or Pico de Gallo. And, you can prepare it with any kind of eggs, including scrambled, poached or fried. It's a wonderful idea for weekend, company or holiday breakfasts. Plus, it's totally filling and satisfying. If you enjoy Tex-Mex foods, this recipe is something special and will have you longing for more!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast
Cuisine Tex-Mex
Servings 1
Calories 585 kcal

Equipment

  • 1 potato masher
  • 1 egg poacher or skillet (if you prefer scrambled eggs)
  • measuring cups
  • measuring spoons
  • 1 spatula
  • 2 small mixing bowls
  • 1 sharp knife to dice vegetables
  • 1 whisk to beat eggs

Ingredients
  

  • 1 slice Hawaiian Sandwich bread toasted
  • 1 large avocado peeled, pitted and mashed
  • 1 to 2 tbsp. tomato diced
  • 1/2 tsp. red onion very finely diced
  • 2 to 3 tbsp. Mediterranean Feta Cheese crumbled (or any flavor of Feta Cheese)
  • 1/4 tsp. Salt and pepper to taste
  • 2 large eggs beaten
  • 1/2 tsp. olive oil to grease the skillet
  • 1 tsp. fresh oregano leaves for garnish, if desired

Instructions
 

  • Toast bread.
  • Slightly mash avocado in a small mixing bowl and spread on top of toast.
  • Sprinkle diced tomatoes and onions on top.
  • Season to taste with salt and pepper.
  • Add Feta cheese crumbles.
  • Meanwhile, add olive oil to a hot skillet.
  • Add beaten eggs and scramble over medium heat one to two minutes or until done.
  • Spread scrambled eggs over top of the Feta cheese.
  • Sprinkle eggs with salt and pepper and fresh oregano leaves, if desired.

Notes

NOTE: You can substitute ¼ cup drained Pico de Gallo for the tomatoes and onion in the recipe.
 
NOTE: You can make up any kinds of eggs: sunny-side-up, fried over easy, medium or hard, poached or scrambled.
 
NOTE: You can use about ½ cup fresh guacamole instead of mashed avocados for more Tex-Mex flavor.
 
NOTE:  This is best made with a thick bread like Texas Toast or other thick sandwich bread or homemade bread.
 
NOTE: You can reduce the calories by making poached eggs which require no oil but only water to make them.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 585kcalCarbohydrates: 24gProtein: 22gFat: 48gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 399mgSodium: 976mgPotassium: 1232mgFiber: 16gSugar: 3gVitamin A: 1165IUVitamin C: 22mgCalcium: 307mgIron: 5mg
Keyword avocados, bread, breakfast, brunch, cheese, eggs, feta cheese, tomatoes
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