Peruvian Breakfast Delight: Scrumptious Avocado Toast with Eggs and Roasted Tomatoes

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 slices of whole grain bread 2 large avocados, ripe but firm 6 large eggs 4 medium tomatoes, sliced 1/4 cup fresh cilantro, chopped 1/2 cup feta cheese, crumbled (vegetarian Parmesan cheese for a vegetarian alternative) 2 tbsp extra virgin olive oil Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the tomatoes and place them on a baking sheet. Drizzle with olive oil, salt, and pepper, and roast for 18 20 minutes until softened.
3. While the tomatoes are roasting, lightly toast the bread slices in a toaster or oven.
4. Halve the avocados, remove the pit, and scoop out the flesh into a bowl. Mash it with a fork and season with salt and pepper.
5. Spread the mashed avocado on each slice of toast.
6. Crack an egg onto each piece of avocado covered toast.
7. Place the assembled toasts in the preheated oven for 8 10 minutes, or until the eggs are cooked to your desired consistency.
8. Remove the toasts from the oven and let them cool slightly. Top with roasted tomatoes, crumbled feta cheese, and chopped cilantro.
9. Serve immediately.

Chef’s Insight

A splash of balsamic glaze drizzled over the roasted tomatoes can add an extra layer of flavor.

Notes

Feel free to experiment with different types of cheese or herbs to suit your taste preferences.