I LOVE easy breakfast recipes that come together in a few steps but are satisfying and hearty for a great Saturday morning meal. These English Muffin Avocado Toasts are just that!
English Muffins are something I love to pick up at the grocery store every couple weeks because obviously they are delicious but they keep really well in the refrigerator. They toast up beautifully straight from the fridge and they last for a couple weeks when stored cold. We don’t eat a ton of bread so it’s nice to have an option hanging out when we want it.
Avocado toast really is a perfect breakfast food, and so so easy. I see it on menu’s everywhere but rarely order it because it’s just something I find better enjoyed at home (for 1/4 of the price, no doubt).
I like to switch it up and swap the scrambled eggs with the occasional poached egg, or a sunny side up egg with a runny yolk. If i’m feeling like spending a little more time in the kitchen (or if my 3.5 year old is demanding it) i’ll make bacon and crumble it on top of the avocado and eggs. Really, this is one of those foods where anything goes when it comes to toppings. Dress ’em any way you like!
Tip: English muffins can be substituted with any bread of your choice. Brioche is especially delicious. If you’re on a health kick Ezekiel bread is a great substitute that is loaded with nutrients. I’ve even made these on top of sweet potato “toasts” that are simply 1/4″ thick sweet potato slices brushed in olive oil and baked until crispy on the outside and tender on the inside.
Tip: You can mash your avocado up to a day in advance. Just make sure to mash the avocado and press it firmly into an airtight container, making sure to fill all of the space in the container without leaving air pockets which will turn the avocado brown. Once the avocado is spread into an even layer on the top of the container drizzle it with just enough olive oil to cover all of the avocado with a think layer of oil. This will prevent browning. Taller more narrow containers work best for storing. Before using just mix the oil into the mashed avocado and a pinch of salt.
Entertaining tip: This recipe works really well for entertaining a group for brunch. If you are serving other food alongside these I would plan for 1.5 individual English muffin halves per person when figuring how many times to multiply the recipe. Pair these English Muffin Avocado Toasts alongside a platter of fresh fruit skewers, crispy oven baked bacon strips, and mini muffins (picked up from your local bakery if you’re short on time) for an easy and beautiful pick-up and eat style brunch menu. Just remember to assemble the avocado toasts last when party prepping so the avocado doesn’t turn brown before serving.
- 4 English muffins split
- 3 small avocados lightly mashed
- 2 vine ripe tomatoes sliced thin
- 2 eggs
- 2 tbsp butter
- 4 tbsp Cotija cheese crumbled
- balsamic glaze
- salt and pepper
- Place small skillet on medium low heat.
- Melt butter in skillet and use pastry brush to lightly brush each English muffin half with butter.
- Toast English muffins in toaster oven or on a baking sheet in the oven to desired crispiness.
- While the muffins are toasting scramble the eggs in the remaining melted butter over medium low heat.
- I prefer a larger curd so I stir less frequently, if you like a smaller curd stir frequently while eggs cook. Set eggs aside when cooked.
- Top each English muffin with mashed avocado. Sprinkle avocado with salt and fresh cracked pepper.
- Top half of the English muffins with eggs and the remaining 4 English muffins with tomatoes.
- Sprinkle all with Cotija cheese and additional salt and pepper.
- Drizzle balsamic glaze over the tomato and avocado topped English muffins.
I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make these English Muffin Avocado Toasts. Thanks for stopping by!