A quick and delicious breakfast that will keep you full for hours! This Southwest Avocado Toast is easy to make and utilizes your favorite store bought salsa, smashed avocado, and soft scrambled eggs.
I really love our morning routine. Abbey wakes up around 7:15, and I meet her in the nursery with a bottle. She drinks her bottle while we rock in the chair. Afterwards, we read a couple books. Her favorite are “Brown Bear, Brown Bear, What Do You See” and “Baby Beluga”. Depending on how tired I am in the morning, I read the entire book or we just summarize each page ;) She’s too little to figure me out now but I just know when she’s older she will make me read the whole thing! After reading a few books, we go downstairs for breakfast. I sit her in the high chair and put her bib on. Most of the time I take her jammies off because I know she’s going to make a mess. I let her play with some measuring cups while I make my breakfast and coffee. Lately it’s been a bagel with cream cheese and fruit, but that’s been getting stale!
As a new mom, I’m always looking for ways to have a quick breakfast in the morning that’s not just a bagel or yogurt or something boring. Perfect solution — avocado toast! If you’ve got an extra avocado laying around that’s ripe and ready to eat, mash it up with a fork with some lime juice and salt. The lime juice will help keep it from browning and the salt will help emphasize that delicious avocado flavor.
Next, you’ll scramble some eggs. I like to use very low heat. The higher heat you use, the more risk you have of overheating the eggs, cooking them too fast, creating that sulfur-y smell we all hate. Low and slow with a pat of butter is the way to go. Gently move the eggs with a spatula– no need to go crazy stirring. The next trick is to remove eggs from the heat right before they start to not be shiny any more. You want to keep that shine — that’s moisture. Take the eggs off the heat when you think they’re almost done and they’ll continue to cook in the pan while you wait to plate them.
You’ll top your toast with mashed avocado, scrambled egg, and a couple spoonfuls of your favorite store bought salsa. I would give you a recipe for homemade salsa, but I’d much rather spend $2 at the store and have it pre-made!
Here’s the recipe for Southwest Avocado Toast with Scrambled Eggs and Salsa:
Southwest Avocado Toast with Scrambled Eggs & Salsa
A quick and delicious breakfast that will keep you full for hours! This Southwestern Avocado Toast is easy to make and utilizes your favorite store bought salsa, smashed avocado, and soft scrambled eggs.
- 1 large ripe avocado
- juice from half a lime
- 1/8 tsp salt
- 4 slices whole grain bread
- jar of your favorite store-bought salsa
- 4 large eggs
- 2 Tbsp butter
Use a fork to smash the avocado into a bowl. Add juice from half the lime and the salt.
Toast the bread.
Meanwhile, heat a skillet over low heat. Add the butter. Once melted, crack the eggs into the skillet and use a spatula to gently push and mix the eggs until scrambled.
Top the toasted bread with the smashed avocado, scrambled eggs, then a spoonful of salsa.