This post is sponsored by Lone Star Eggs through Acorn Influence. All opinions and delicious recipes are my own.
I like to slow down some days and just enjoy the moments. Everything is always rushrushrush and I hardly find time to shower, let alone absorb all that is going on around me. The kids are growing up behind my back and I am determined to find a way to keep them in my vision instead of in my blind spot. The girls and I have started spending more time around the table, enjoying meals, like this Southwestern Eggs Avocado Toast!
It gives us time to bond, as I put them to work slicing bread, mashing avocados (they fight over that task, ha), and handing me tomatoes to dice up. It’s a family breakfast, which is topped off with the scrambling of some amazing Lone Star Eggs! I can’t say enough good things about these locally sourced eggs. Just like my Southwestern Breakfast Hash, these eggs whip up so light and fluffy, you’d swear they were Heaven-sent. The cool thing is that I can pick up my Lone Star Eggs straight from Walmart! I love that they buy local, helping the local economy. Too cool.
I toasted up some hearty sourdough for my southwestern eggs avocado toast. You can use pretty much whatever bread you want, I just love some variety, especially for breakfast. Plain bread can boring sometimes, know what I mean? Then I just smeared on the mashed avocadoes, loaded it up with fluffy scrambled eggs, and topped it off with some amazing pico de gallo. So much goodness in a single bite. Yum yum chop.
Family time is getting flavorful in our house, so how about yours? Make these southwestern eggs avocado toast for breakfast tomorrow!
- 1 Demi Baguette sliced into 16 pieces and toasted
- 3 Avocado
- ½ C Tomato diced
- ½ C Red Onion diced
- ½ Fresh Cilantro diced
- 3 Eggs
- 2 Tbsp Milk
- Kosher Salt to taste
- Cracked Black Pepper to taste
- In a small bowl, add the avocado, and mash until creamy*, then spread equally over the slices of baguette.
- In another small bowl, add the tomato, red onion, and cilantro, stir gently, then set aside.
- Whisk together the eggs and milk vigorously for a couple minutes, then pour into a frying pan coated with cooking spray over medium-low heat and scramble until soft and fluffy, around 5 minutes. Distribute the scrambled eggs evenly over the avocado toast, top with the pico de gallo, then sprinkle with salt and pepper and serve immediately.
Share your photo and tag @asimplepantry or #asimplepantry!
By the way! Lone Star Eggs is giving away a year’s worth of eggs to one lucky winner, as well as one dozen eggs each week to a new winner! Get your egg on, my friends!
Kirti Yadav says
Hey Karly, I am a mom and homechef too and a bit unorganized when it comes to menu planning or rather I work upside down way. First I will pick up the ingredients because they look so good in the shop and then I search for the recipe. I have one avocado lying in my refrigerator waiting to be experimented and guess what I stumbled upon a perfect recipe which I am going to try it today.
Jennifer Stewart says
These toasts are beautiful and I can’t wait to get three in my mouth at one time!! I love this take on the traditional egg roll that you see at all the big restaurants. Fresh and certainly BETTER!
Kristen @ A Mind Full Mom says
Karly, I love avocado toast! Adding the southwestern twist was such a perfect addition!