Avocado Breakfast Toast
“My own twist on the traditional popular breakfast avocado breakfast toast. I make this all the time but never measure anything. For Mother’s Day, my mom requested that I write this recipe down for her, so I attempted to measure as I went. And after I wrote it all down, I then decided that, since this is the third time someone’s asked me for the recipe, maybe I should include it here.
Feel free to play with the spices, as I normally always just add to taste. The cheese I typically use is just whatever I have on hand at the time. Sometimes pepper Jack or sharp Cheddar, but mostly the star here is the avocado spread which I’ve tweaked over the years. I hope you all enjoy.” Avocado Breakfast Toast – You must try this recipe.
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- 4 slices turkey bacon
- 2 tablespoons butter
- 2 slices bread
- 1 avocado
- 1 1/2 tablespoons lemon juice
- 2 teaspoons minced garlic
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons garlic salt
- 1 dash cayenne pepper
- salt and ground black pepper to taste
- 1 small Roma tomato, chopped
- 2 eggs
- 2 slices Colby-Monterey Jack cheese
- Heat a skillet over medium heat; fry bacon until slightly crunchy, about 5 minutes. Transfer to a cutting board; reserve grease in the pan. Cut bacon into tiny pieces.
- Butter both sides of the bread slices.
- Mix together avocado, lemon juice, minced garlic, turmeric, cumin, garlic salt, cayenne pepper, salt, and pepper in a bowl until avocado spread is creamy.
- Add chopped bacon and tomato; stir to combine.
- Heat bacon grease in the skillet over medium heat. Fry eggs over easy: break eggs into the skillet and cook until whites are firm, about 3 minutes. Slide a spatula under each egg and gently flip. Cook about 1 minute more.
- Season eggs with salt and pepper and move them to the side of the skillet.
- Reduce heat and place buttered bread in the skillet. Toast lightly, about 1 minute. Turn over and place a slice of cheese on the toasted sides. Slather a generous portion of the avocado spread on top of the cheese.
- Cover the skillet so cheese can melt quickly, and cook until the bottom of the toast is golden brown, about 2 minutes more.
- Remove toast from pan and place on plates. Place over-easy eggs on top.
- Enjoy! 🙂
You can use pork bacon in place of the turkey bacon.
Per Serving: 585 calories; 45.7 g fat; 28.3 g carbohydrates; 20.6 g protein; 260 mg cholesterol; 2663 mg sodium.
Recipe by: Cindylee Bloomer, Photo Credit: Christopher575 (pixabay)
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