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Southwestern Eggs Avocado Toast | asimplepantry.com

Southwestern Eggs Avocado Toast

Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 16


  • 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.


*If you prefer your avocado chunkier, just stop mashing sooner!