Tex-Mex Avocado Toast
This Tex-Mex Avocado Toast takes the classic avocado toast and tops it with all of our favorite taco toppings. We’re talking salsa, pickled jalapeños, queso fresco, salsa, and a poached egg. It really doesn’t get much better than this, so let’s not worry too much about talking about it, let’s focus on actually making it so we can eat it as fast as humanely possible. The avocado toast just continues to please.
Tex-Mex Avocado Toast
Start the week off right with this simple and delicious Tex-Mex Avocado Toast! Crunchy toast topped with mashed avocado and all of the classic taco fixings!
Servings: 6
Equipment
- Baking sheet
- Saucepan
Ingredients
- 6 large slices sourdough or French bread
- 2 tablespoons olive oil
- 3 medium avocados
- 1 tablespoon lime juice
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili flakes
- 6 large eggs poached or fried
- 1/2 cup store-bought salsa
- 1/4 cup crumbled Cotija cheese or feta
- 1/4 cup pickled jalapeños drained
- fresh cilantro for garnish
Instructions
- Preheat oven to 375°F. Arrange the bread slices in on a single layer on a large baking sheet. Drizzle with olive oil and bake in the oven until golden brown, about 5 to 8 minutes. You can also pop them under the broiler for a few seconds on both sides.
- In a large bowl, mash together the avocado, lime juice, salt, pepper, cumin, and chili flakes until somewhat smooth. A few chunks is okay.
- To assemble the toasts, spread the mashed avocado evenly among the toasted bread slices. Top each with a poached or fried egg, and then top with salsa, cotija cheese, jalapeños, and cilantro. Serve immediately. Enjoy!
