Scrambled Eggs and Avocado Toast

Your Sunday breakfast only gets better enjoying this healthy, hearty, and very delicious meal. It's so easy to put together and customize to your tastes. 

Southwest Avocado Toast with Scrambled Eggs

The inspiration for this meal came from a recent dining experience in downtown Tucson. The menu item was called Southwest Avocado Toast. It was advertised with jalapeno avocado mash, bacon, tomato, spinach, and eggs served over multigrain toast with pico de gallo. So delicious I was convinced with a few tweaks I could create this at home. A whole lot of healthy ingredients go into this dish. 

The only cooking involved was frying bacon and making scrambled eggs or whatever your favorite egg dish might be. A few added Ever Ready twists pulled the whole meal together. 

Cooking Tips: Have all needed ingredients out on a plate ready for assembly. This recipe makes for one serving. 

Ingredients:

• Multigrain Toast
• Mozzarella cheese slices
• Avocado slices or make a mash with some jalapeno peppers 
• Tomatoes (I only had cherry tomatoes but tomato slices would work a bit better) 
• Spinach
• Optional bacon 
• Dark Balsamic vinegar-use a good quality one  
• 2 large eggs
• 1 teaspoon butter
• 2 tablespoons milk
• 1/4 teaspoon elote seasoning or cumin
• 1/4 teaspoon dry mustard
•  Salt and pepper to taste
• Optional pico de gallo

Directions:

• Blend eggs, spices, and milk. Melt butter in a small saucepan. Scramble eggs just until set. Cover the pan and remove from heat. 
• Toast a bread slice.
• Assemble in the following order- avocado, cheese, spinach and tomatoes, and scrambled eggs. 
• Drizzle dark balsamic vinegar, good quality over the top. 

Suggestions for sides include roasted potatoes. salsa, pico de gallo or fruit.