Name: Southwestern Avocado Toast with Eggs & Salsa
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; ¾ small bunch cilantro; 1 ½ (398 ml) cans diced tomatoes; 12 eggs; 3 cloves garlic; 1 ½ limes; 1 ½ shallots; 12 slices whole grain bread; butter, unsalted; cayenne pepper; crushed red pepper; salt

Southwestern Avocado Toast with Eggs & SalsaSouthwestern Avocado Toast with Eggs & Salsa — a 30-minute breakfast recipe with 12 ingredients, serving 6.Ingredients

3 avocados

¾ small bunch cilantro

1 ½ (398 ml) cans diced tomatoes

12 eggs

3 cloves garlic

1 ½ limes

1 ½ shallots

12 slices whole grain bread

butter, unsalted

cayenne pepper

crushed red pepper

salt

Instructions

Wash and dry the fresh produce.

Peel and mince the shallots and garlic; place both in a medium bowl.

Drain and discard the juices from the cans of diced tomatoes. Place the tomatoes in the bowl with the shallot and garlic.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the tomatoes; reserving a small amount for garnish.

Juice the limes and add to the bowl with the tomatoes. Add the salt and stir to combine; set aside.

Preheat a large skillet over medium-low heat.

Whisk the eggs in a large bowl.

Once the skillet is hot, add butter and swirl to coat the bottom.

Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.

Toast bread, working in batches if necessary.

Halve and pit the avocados, then scoop the flesh out into a medium bowl. Mash with a fork, and add the spices; stir to combine.

To assemble, spread the avocado mixture on top of each slice of toasted bread; top with the scrambled egg, salsa, and a sprinkle of cilantro. Enjoy!

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