was successfully added to your cart.


Canonita Avocado Breakfast Tostada

By April 12, 2017 No Comments

Tostadas make me grin from ear to ear, but the avocado is the real star here. As it always is here at Canonita Avocados. This south of the border delight will please anyone with a taste for Mexican cuisine.

4 corn tostadas
4 eggs
¼ tsp. cumin
¼  tsp. black pepper
¼ tsp. fine sea salt
¼ tsp. oregano
pinch chili powder
pinch paprika
2 Tbsp. milk
1 Tbsp. butter
1 clove garlic, minced
1 cup diced bell pepper mix
½ cup chopped red onion
1 ripe Avocado
4 Tbsp. shredded pepper jack cheese
4 slices ripe tomato
sour cream for garnish (optional)

Place the tostadas on a baking sheet and set aside.

Whisk together the eggs, seasoning, and milk in a mixing bowl and set aside.

To prepare your Canonita Avocado, take a sharp knife that is longer than the avocado, and cut the avocado, lengthwise, around the seed. With the avocado in the palm of your hand and carefully twist the two halves to separate them. Remove the seed by giving it a little whack with the business side of your blade, then press on the back of the knife. You want to be about a 1/4″ into the seed. Then putting the Canonita Avocado back into your palm, give the knife a little twist and pull the seed out. Use a spoon to scoop out the avocado meat. Cut into twelve slices. Gently toss, with lemon or lime juice to prevent discoloring. If you got an Avocado Bomb, the lime in the box is perfect for this. Then set aside the avocado.

In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute, stirring frequently, until your kitchen smells delicious.  Add pepper and onion and cook until soft, about 5 minutes.  When vegetables are soft, add the eggs. Stir to scramble, about 3 minutes, depending on preference for doneness. Remove from heat.

Turn oven broiler on to heat while assembling the tostadas. Place one tomato slice on the tostada.  Add about ¼ of the egg mixture to each tomato slice. Top with three slices of avocado. Sprinkle 1 Tbsp. of cheese on each tostada. Place under the broiler for 1-2 minutes, until the cheese melts.  Serve piping hot.

Cook’s Notes:

  • Adding salsa (fresh if you can) adds an additional level of flavor.
  • I used 2% milk but you can substitute almond, cashew or coconut milk.
  • A mixed pepper mix, with green, red, and yellow peppers, adds color and flavor. Or try some jalapenos for a kick.

Get an Avocado Bomb fresh from our farm to your table right here.

Wash it down with the Canonita Avocado Kiwi Super Smoothie.