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Zesty Mexican Inspired Avocado Toast

Zesty Mexican Inspired Avocado Toast combines layers of pinto beans, smashed avocado, pickled onions, Cotija cheese, cilantro and a fried egg on a bolillo roll.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Farm to Table, Farmer's Market, Mexican
Keyword: Avocado Toast, brunch, Mexican Breakfast
Servings: 4

Ingredients

  • 8 strips thick cut bacon
  • 2 Bolillo rolls split
  • 2-3 tbsp. butter
  • 2 cups refried beans
  • 4 eggs
  • 4 radishes sliced thinly
  • 15 sprigs fresh cilantro
  • 1/4 cup Cotija cheese

Quick Pickled Onions

  • 1 cup red onion sliced thinly
  • 1 cup white vinegar
  • 1 tsp salt
  • 1 tsp sugar

Smashed Avocado

  • 1 large avocado
  • 1 wedge lime
  • salt and pepper

Instructions

  • Preheat oven to 350 degrees.
  • Make the Quick Pickled Onions and the Smashed Avocado (see recipe below).
  • Warm the refried bean in a small pan over medium heat.
  • Place bacon strips on a sheet pan and cook at 350 degrees for 20 minutes.
  • Remove from oven and place on either wire rack or paper towels to catch the grease.
  • Butter each half of the Bolillo rolls.
  • Turn oven to broil and broil the Bolillo rolls until just browned. Remove from oven.
  • Heat a large sauté pan over medium high heat.
  • Add 1 tbsp. butter to the pan and let it melt.
  • Crack each egg separately in the pan and fry. Using a spatula, gently pull any egg white towards the egg yolk to create a nice round shape.
  • After about a minute, add 1 tbsp. water to the pan and cover. Cook until egg white is opaque and egg yolk is slightly soft to the touch. Remove from heat.

Quick Pickled Onions

  • Heat white vinegar, sugar and salt over medium heat until just hot. Place thin sliced red onions in a small bowl. Pout hot vinegar over red onions. let site for 15 minutes.

Smashed Avocado

  • Peel and peel the avocado. Place avocado in a bowl and roughly smash with a fork. Squeeze the juice from your lime wedge over the avocado, salt and pepper generously.

Assembly

  • Spread about 1/4 cup warmed refried beans on each toasted Bolillo half.
  • Next, spread 1/4 of the Smashed Avocado over the warmed refried beans.
  • Add a few sprigs of fresh cilantro, some pickled onions, sliced radishes and a fried egg.
  • Garnish with Cotija cheese and either crumble bacon or eat on the side.