Guacamole Breakfast Toast makes for a full and hearty breakfast. Toasted bread piled with avocado, corn, and tomatoes; topped with wedges of hard boiled egg. A perfectly delicious meal anytime of the day!
Avocado toast is everywhere these days. I never really thought much of it to be honest. That was until we were all at home these past few months and I would watch McKenna smashing fresh avocado on toast every morning. She makes it look so good every time!
Here’s the thing though – on a normal day, I don’t have time to get up and char corn, dice tomatoes, mash avocados, and boil eggs. Sure, I could do that on the weekend, but not during the week. So instead, for my Guacamole Breakfast Toast, I used prepared guacamole. My version has charred corn and tomatoes in it, which is great for breakfast anyway!
After all, I consider this to be a take on the classic Mexican breakfast, huevos rancheros. It has corn and salsa. I’m just adding the avocado and switching out the corn tortillas for grilled bread.
Now, although McKenna would usually top hers with a fried egg, I decided to go with a hard boiled egg instead. I like hard boiled eggs better. If you want to top your toast with a fried egg, you can certainly do that. Like most recipes, you can take some liberties with this one too. Change it up. Make it yours. Make it delicious!
GUACAMOLE – STORE BOUGHT OR MAKE YOUR OWN
If you decide to make your own guacamole for this toast, you can follow my recipe for my Guacamole with Charred Corn and Tomatoes. Please note that I do not include cilantro, but you can certainly add some if you prefer. I believe that cilantro tastes like soap, and I don’t like the taste of soap in my guacamole!
In my opinion, it’s the charred corn that makes Guacamole Breakfast Toast so great. It’s the little bit of smokiness that it adds. Plus, I love the texture of the corn kernels in the guacamole.
The diced tomatoes adds lots of freshness and a burst of flavour. Notice that I did not include any lime in this particular recipe. So, the tomatoes will add a little bit of acid to the guacamole too.
Now, if making guacamole for your breakfast is too much, you can always opt for store-bought prepared guacamole. I’ve tried quite a few, but I do have two favourites that I will share with you. The first is the Yucatan brand. It tends to be more smooth. My go-to brand is Wholly Guacamole. It’s more chunky and has hardly any cilantro flavour.
PERFECT HARD BOILED EGGS
We love hard boiled eggs. Many times, John.e will prepare a bunch on Sunday afternoon so that we have them ready to go over the next few days. Hard boiled eggs will last up to 5-7 days in the fridge. The eggs you see in the photographs are the eggs he prepared.
See that perfectly yellow yolk? Those eggs were boiled two days before I took the photographs. Usually, when I hard boil eggs, the yolk tends to get a bit gray on the outside. John.e swears that a little splash of white vinegar in the water is what keeps the yolks vibrant.
Here’s how he does it. He places the eggs in a pot in a single layer. Add enough cold water to the pot so that there is one inch of water over the top of the eggs. Add a good splash of white vinegar. Place a lid on the pot and bring to a full boil. Once boiling, turn off the heat and leave the pot to sit on the burner to cool for one hour. Peel the eggs and place in a food-safe container. Refrigerate and eat as needed.
PERFECT SOFT BOILED EGGS
I much prefer a soft boiled egg over a hard boiled egg. I am a huge fan of a yolk that has not been fulled cooked. In a pinch, I’ll eat them, but I much prefer the creaminess of a runny yolk rather than the dryness of a hard yolk.
If you’re like me, you can use the soft boiled method. I have a recipe here at Lord Byron’s Kitchen for Old Fashioned Soft Boiled Eggs. It’s very easy and classically delicious. I would peel them, leave them whole, and nestle them into the guacamole.
Can you imagine cutting into that? All of the warm yolk oozing down over the guacamole and the grilled bread? I’m getting hungry all over again! As previously mentioned, alternatively, you can fry eggs to place on top too.
LET’S TALK BREAD!
To be completely honest, any bread you like can be used at the base for your toast. For mine, I used baguette. I sliced the baguette on a big diagonal so that I could get more surface space. Then, I lightly brushed it with oil and placed it on my grill until nicely browned.
The baguette was my go-to, because I wanted something substantial to stand up to the weight of the guacamole and eggs. Also, I loved the contrast of the creamy guacamole with the tough, chewy crusts of the baguette.
Like I said, any bread will do. I think the best results would come from choosing a bread that is dense. Just don’t use plain old white bread, because it’s too thin, too flimsy, and it’s just not good for you anyway!
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Guacamole Breakfast Toast
- 2 whole avocados
- 1 large tomato, finely chopped (pulp and seeds discarded)
- 1/4 cup frozen corn
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped parsley, optional
- 3 slices bread, toasted or grilled
- 3 large hard boiled eggs, peeled and quartered
- 1/2 teaspoon black sesame seeds for garnish, optional
- Add the corn to a skillet and turn the heat to high. Cook the corn without adding any oil until the corn begins to char. Remove from heat. Transfer to a bowl and set aside.
- Place the avocado into a bowl. Add the salt and ground black pepper. Use a fork to mash the avocado to the desired consistency.
- Add the corn, tomato, and parsley. Stir to combine.
- Smear the guacamole onto the grilled or toasted bread.
- Top each slice with the eggs. Garnish with more parsley and black sesame seeds. Serve immediately.
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