My Texas Take on Avocado Toast is how I like the popular Avocado Toast! I mean, which you rather have, a crispy corn tortilla or bread? Both are delicious but I really like the corn tortilla. And, it’s only 50 calories! Win-win!
I topped it with a medium cooked poached egg and this just makes a perfect breakfast! Sprinkling with red pepper flakes adds a little kick to already delicious avocado!
So Easy! My Texas Take on Avocado Toast
I poached the eggs in a saucepan that I brought water to a boil and added a little vinegar. I started a swirl in the middle and slipped the egg in. The vinegar helps the eggs set. I then cook to the desired doneness. I have an egg poacher that’s great just don’t usually drag it out. I do recommend one of you don’t feel comfortable poaching an egg the saucepan method. Here’s one I’d recommend: https://amzn.to/2T7Uaye
I have so many breakfast recipes on my blog! Try these delicious Entomatadas! http://www.the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/ They’re delicious!
So Easy! My Texas Take on Avocado Toast
Here’s the recipe for this easy breakfast!!
My Texas Take on Avocado Toast
Ingredients
- 2 corn tostados
- 2 Ripe avocados
- salt and pepper to taste
- 1/4-1/2 lemon
- red pepper flakes (optional)
- 2 eggs poached or sunny side up
Instructions
- Scoop out the avocado into a bowl and mash with a fork. Add the lemon juice and salt and pepper to taste. Combine and set aside .
- Poach your eggs until your desired doneness. I just lift with a slotted spoon and feel for firmness. Remove and drain on a paper towel. If you prefer cook your eggs sunny side up or how you prefer.
- Heat your tostados under the broiler or in your oven. Spread each with the avocado. Top with your eggs. Add a little salt and pepper to your eggs and red pepper flakes if you like. Serve with your favorite salsa if you like.