Hey, early birds! I'm about to drop a breakfast bombshell that's an absolute game changer: my tostada-inspired Avocado Toast with Eggs! Yes, you heard it straight: I'm taking that basic avocado toast and flipping it into a whole new level of yum.
When it comes to topping your avocado toast, there really is no right or wrong. Here is what takes this toast to the next level: start with diced red onions that bring the sass with a little crunch and a sweet heat. Next, add fresh cilantro for a kick of freshness!
If you haven't tried cotija cheese before, now is the perfect time! Cotija cheese is crumbly, salty, and oh-so-amazing. Sprinkle that goodness all over the toast and then zest the lime. The lime zest adds a tangy zing to every bite!
Now, for the grand finale (and my favorite part)—the egg. But it's not just any egg. I'm talking about a sunny-side-up egg that's cooked in red enchilada sauce. The egg gets all cozy in a sauce that's smoky, spicy, and all-around irresistible. When you cut into that egg, the yolk marries with the sauce in the most delicious way possible!
Start by toasting your bread on medium heat using my method for the best toast ever. Swipe up to check it out!
Pour the enchilada sauce on the griddle, then crack your egg directly into the sauce. Once the egg whites are almost fully set, season with salt and pepper and flip. When the eggs are cooked, set them aside on a plate.
To assemble the avocado toast, start by spreading the avocado all over the toast.
Season the avocado with salt, pepper, and any other seasoning of your choice, and then drizzle with a small amount of olive oil.
Now take the egg and place it on the toast.
Sprinkle cotija cheese, red onion, lime zest, red pepper flakes, and cilantro on top of the toast. Serve and enjoy!