I’m going to start the post off with a teeny tiny confession:
I haven’t always loved avocado.
Gasp! I know, right? What was I thinking?!
Truth be told, avocado wasn’t something I grew up with and the creamy texture intimidated me. The only way I ever saw anyone eating avocado was in guacamole form and not the good kind of guacamole, but that mass-marketed, pre-made stuff that looks, honestly, like green mush.
For years I denied myself the awesomeness that is avocado because of this misconception.
Then, one day, I tried… avocado toast.
The idea was simple: mash some avocado, smear it on a slice of toast and top it with, well, whatever you want, really!
Genius! Such a simple way to serve avocado which can be, for some, an intimating thing.
Yesterday I took the idea of avocado toast one step further. Instead of toast I used a tortilla making an avocado tostado of sorts. It was delicious! And, since it was breakfast, I paired it with bacon and eggs. Perfection.
Breakfast Avocado Tostado Recipe
Prep time: 3 minutes
Cook time: 5-7 minutes
Total time: 8-10 minutes
1 corn tortilla
1/4 ripe, Fresh California Avocado, seeded and peeled
Pinch of salt, to taste
Squirt of lime juice, to taste
Red pepper flakes, to taste
1 slice bacon, cooked
1 hard-boiled egg, sliced
- Preheat the oven to 400 degrees
- Bake the tortilla until crisp 5-7 minutes.
- While the tortilla is baking, mash the avocado with the salt, lime juice and red pepper flakes.
- Smear the avocado mixture on the crisp tortilla. Top with the bacon and sliced hard-boiled egg. Sprinkle a bit more salt and red pepper flakes on top. Enjoy!