Mouthwatering Mexican Brunch Fiesta: Avocado Toast with Huevos Rancheros and Spicy Salsa

Allergens

Eggs, Dairy (Mexican Cheese)

Ingredients

• 2 large ripe avocados
• 4 large eggs
• 1 cup black beans, canned or cooked from scratch
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 thick slices of whole grain bread
• 1/2 cup Mexican cheese, crumbled
• Squeeze of lime juice
• Fresh cilantro leaves for garnish
• 1 cup salsa (store
• bought or homemade)
• Optional: hot sauce to taste

Instructions

1. Preheat the oven to broil setting.
2. Toast the bread slices in the oven until golden brown, approximately 3 4 minutes per side. Remove from the oven and set aside.
3. In a non stick skillet over medium heat, cook the eggs sunnyside up (with the yolks still runny). Season with salt and pepper to taste. Cook for about 3 4 minutes on each side or until the whites are set but the yolks are still soft.
4. Mash the avocados in a bowl and season with salt and pepper to taste. Spread the mashed avocado onto the toasted bread slices, creating a base for your brunch fiesta.
5. Top each avocado toast with a spoonful of black beans, evenly distributed.
6. Place one sunny side up egg on top of each bean covered avocado toast. Drizzle the eggs with a squeeze of lime juice to prevent sogginess and add an extra burst of flavor.
7. Sprinkle crumbled Mexican cheese over the top, adding an irresistible touch of creaminess and depth to your brunch masterpiece.
8. Arrange fresh cilantro leaves on top for a pop of color and freshness.
9. Serve with a side of spicy salsa, hot sauce, and enjoy!

Chef’s Insight

The key to a perfect brunch is balancing flavors and textures, with creamy avocado, crispy toast, runny eggs, and zesty salsa all working together harmoniously.

Notes

Adjust the spiciness of the salsa according to personal preference. - Garnish with additional cilantro leaves or freshly ground black pepper to enhance presentation.