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.
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
- 3 Ways to Make Avocado Toast with California Ripe Olives
- Avocado Toasts with Fried Egg, Olives, and Smoked Paprika
- Avocado Toasts with Olive Relish, Tomatoes, and Balsamic
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.
1 tablespoon olive oil
1 cup fresh or frozen corn kernels
2 scallions, finely sliced (include some of the green part)
1/2 cup halved black olives
Kosher salt and freshly ground black pepper, to taste
4 slices hearty whole bread, artisan-style bread, or another bread of your choice
2 avocados, halved, pit removed, and sliced
4 lime wedges
Salt and pepper, to taste
4 tablespoons crumbled queso fresco
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons toasted pumpkin seeds
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.
Toast the bread:
In a toaster, toast the bread until golden brown, or to the desired doneness.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 125g||160%|
|Saturated Fat 21g||106%|
|Total Carbohydrate 191g||70%|
|Dietary Fiber 61g||219%|
|Total Sugars 25g|
|Vitamin C 173mg||864%|
|*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.|