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English Muffin Avocado Toast

English Muffin Avocado Toasts

Fresh ripe avocado smeared on toasted English muffins, topped with two types of breakfast flavors.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, Breakfast, Brunch
Cuisine American
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword avocado toast, balsamic glaze, breakfast, brunch menu ideas for a crowd, cotija, easy brunch food, entertaining, feeding a crowd, scrambled eggs, tomatoes