English Muffin Avocado Toasts

english muffin avocado toast

Serves 4


4 English muffins

3 small ripe avocados, lightly mashed

2 vine ripe tomatoes, sliced

2 eggs

2 T butter

4 T crumbled Cotija cheese

Balsamic Glaze

Salt & Pepper to taste


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. Enjoy!

*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.


Author: Katy Lopez

Katy lives in Dallas, Texas where she was born and raised. She graduated from Texas Christian University with a BBA in Marketing in 2006 and soon after began culinary school pursuing a life long passion for cooking. Growing up in a family full of wonderfully creative culinary minds she has always loved anything and everything that centers around food. There's something about the way food brings people together that Katy just can't get enough of. Ever since she can remember she has followed in her mothers footsteps, finding any and every excuse to throw a party and cook for the people she loves. Katy's roles in the culinary world have stretched across many mediums. From Vice President of a wholesale Italian food company to catering to baking and selling goods at the local farmers market to personal chef jobs and recipe writing for the magazine EdibleDFW as well as the Edible Dallas and Fort Worth 2012 cookbook. Her food is inspired by all things that have been big influences through out her life. Growing up in Texas she has always loved Southern 'comfort food' and the nostalgia that it brings. While studying and living abroad in Barcelona, Spain she explored the different regional cuisines of the Mediterranean and the brilliant simplicity of pure, fresh, locally sourced ingredients. She has spent many years learning the traditional Mexican cuisine of her husbands family and can't get enough of spicy food.

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