The past year or so Avocado Toast has been quite popular. I can see the appeal. A runny egg with the creaminess of avocado and the comfort of a slice of delicious bread.
One morning, I was standing at the fridge wondering what to have for breakfast. There sat half an avocado and a leftover container of refried beans. Seeing the beans, I was reminded of molletes. It is a type of open-faced sandwich eaten in Mexico. It consists of a piece of bread spread with refried beans, cheese, salsa, and sometimes other toppings. It can be eaten for breakfast, lunch, or as a snack. That’s where the inspiration for my Mexican-Style Avocado Toast came from.
For bread options, use whatever you have on hand, or if you are planning ahead, ciabatta, french baguette, or the traditional Mexican option of a bolillo would be wonderful. As for the cheese, provolone, Havarti, mozzarella, or pepper jack would all taste great!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 2 slices bread baguette, ciabatta, bolillo
- 1/3 cup refried beans
- 2 slices cheese provolone, pepper jack
- 1 avocado sliced
- 2 eggs
- salsa
- salt & pepper to taste
Ingredients
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- Toast the bread.
- Meanwhile, heat a small frying pan over medium high heat. Add a drizzle of oil and crack the eggs in the pan. Season with salt and pepper. Cook a few minutes until the whites are set. I like to make mine over easy.
- Smear the beans over the toast, top with cheese and put in the oven under the broiler to melt the cheese.
- When melted, remove from the broiler and top with the avocado slices, egg, and salsa.