FOOD

Avocado Toast with Breakfast Scramble

Avocado Toast with Breakfast Scramble

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A Classic Mexican Breakfast

This spin on avocado toast includes a classic Mexican breakfast, papas con huevo (potatoes and egg). Crispy potatoes and fluffy scrambled eggs, piled high on a toasted slice of bread with creamy avocado spread.

It’s the ultimate breakfast made with always fresh avocados and classic Mexican flavors.

Papas con huevo is a staple dish in our house. It’s a great hearty breakfast that’s easy to make with simple ingredients that we always have on hand.

We often serve it up with a steamy pile of tortillas and thinly sliced serranos. Our daughter likes to make hers into breakfast tacos by putting the scramble mixture onto tortillas and rolling them up with her favorite salsa.

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Avocado Toast with Breakfast Scramble

For today’s recipe, I decided to put a Mexican spin on the simple avocado toast recipe by topping it with our family favorite, papas con huevo.

On top of a toasted slice of Bimbo® Bread, I added a thick layer of the avocado spread and piled the potato and egg mixture high, making sure to get as many of the salty, crispy potatoes on my plate as possible. Finally, I topped it all off with a generous dash of Tabasco® sauce and a squeeze of fresh lime.

So, so good.

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To make sure you get the best results, use always delicious Avocados From Mexico and a firm, well-toasted bread that can stand up to the ingredients.

Avocados From Mexico are versatile and can be used in everything from spreads to sauces or served sliced on top of tacos, burgers and sandwiches. For this recipe, I mashed fresh avocados and seasoned it with salt, garlic and fresh lime juice. Make sure you scroll to the bottom of this post for the full recipe!

Want more delicious avocado recipes? Sign up for the Vida Aguacate Community and find other recipes inspired by flavors from Latin America here.

AVOCADO TOAST WITH BREAKFAST SCRAMBLE RECIPE

Yield 2

This spin on avocado toast includes a classic Mexican breakfast, papas con huevo (potatoes and egg). Crispy potatoes and fluffy scrambled eggs, piled high on a toasted slice of bread with creamy avocado spread.

Ingredients

  • 1 medium russet potato
  • 4 large eggs
  • 2 medium Avocados From Mexico
  • 2 slices of Bimbo® Bread
  • Tabasco® sauce
  • Garlic powder
  • Limes
  • Salt
  • 1-2 tablespoons of oil
  • ½ onion (optional)

Instructions

  1. Pit and dice avocados. Add to a bowl. Mash with a fork until smooth. Add salt, garlic powder and fresh lime juice to taste.
  2. Dice potatoes into small cubes. In a skillet, heat 1-2 tablespoons of oil. Once sizzling, add diced potatoes. Add salt to taste. Stir until potatoes are thoroughly coated in oil. Cook on medium-high.After potatoes are crisp, set heat to low and add garlic powder. Optional: You can also add diced onions. Stir until the onions are soft and translucent.
  3. Once potatoes are ready, make a well in the middle of the pan and add eggs. Break yolks and stir eggs to combine.
  4. Before the eggs are completely cooked, mix with potatoes and stir until eggs and potatoes are well combined. If needed, add salt to taste.
  5. Toast Bimbo® Bread slices and top with Avocados From Mexico spread. Pile high with potato and egg mixture. Add a generous splash of Tabasco® sauce and fresh lime juice.

Enjoy!

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