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Turn your favorite taco toppings into a hearty, filling breakfast with this avocado toast!
Black olives are key here. They add a mildly salty flavor and a meaty texture that you need to contrast the creamy avocado.
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Don't skip the step of toasting your corn kernels on top of the stove. This helps deepen their sweet flavor and adds a hint of char. If you have leftover grilled corn, then that would be even better!
A salty, crumbly cheese like queso fresco (which is not quite as sharp as feta) adds a piquant pop. Pumpkin seeds top it all off with a little crunch.
More Avocado Toast Recipes
Avocado Toasts with Pan-Seared Corn, Olives, and Queso Fresco
Corn topping can be made several days ahead and kept refrigerated. Serve cold or warm briefly in a skillet or the microwave before assembling the toasts.
Ingredients
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1 tablespoon olive oil
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1 cup fresh or frozen corn kernels
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2 scallions, finely sliced (include some of the green part)
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1/2 cup halved black olives
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Kosher salt and freshly ground black pepper, to taste
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4 slices hearty whole bread, artisan-style bread, or another bread of your choice
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2 avocados, halved, pit removed, and sliced
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4 lime wedges
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Salt and pepper, to taste
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4 tablespoons crumbled queso fresco
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2 tablespoons coarsely chopped fresh cilantro
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2 tablespoons toasted pumpkin seeds
Method
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Cook the corn topping:
In a small skillet over high heat, heat the oil. Add the corn and cook, stirring often, for 3 to 4 minutes, or until the corn starts to develop some brown spots.
Add the scallions and cook for 1 minute. Stir in the olives and salt and pepper to taste.
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Toast the bread:
In a toaster, toast the bread until golden brown, or to the desired doneness.
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Add the toppings:
Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper.
Squeeze a lime wedge over each avocado toast. Top with the corn and olive mixture, followed by the crumbled queso fresco. Sprinkle with cilantro and pumpkin seeds.
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Serve:
Serve immediately.
Nutrition Facts (per serving) | |
---|---|
1874 | Calories |
125g | Fat |
191g | Carbs |
39g | Protein |
Nutrition Facts | |
---|---|
Amount per serving | |
Calories | 1874 |
% Daily Value* | |
Total Fat 125g | 160% |
Saturated Fat 21g | 106% |
Cholesterol 21mg | 7% |
Sodium 1982mg | 86% |
Total Carbohydrate 191g | 70% |
Dietary Fiber 61g | 219% |
Total Sugars 25g | |
Protein 39g | |
Vitamin C 173mg | 864% |
Calcium 629mg | 48% |
Iron 14mg | 76% |
Potassium 3967mg | 84% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |