Avocado Toast

Avocado Toast

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 24 servings

Ingredients

  • 24 Sourdough rye bread
  • 24 Avocados from Mexico
  • 12 Lemons
  • Red pepper flakes for seasoning
  • Fine sea salt for seasoning
  • 24 Fire roast Roma tomatoes
  • 24 6-minute soft-cooked eggs shell removed
  • Freshly ground black pepper for seasoning
  • 3 cups Microgreens

Method

  1. For 1 Serving: Toast a slice of bread. Fork-mash 1 avocado with the juice of 1/2 lemon, a pinch of red pepper flakes, and salt to taste. Use the fork to spread the avocado on the toast to create a rustic texture on the surface. Cut a tomato into 1/2-inch pieces and arrange on the avocado. Cut an egg halfway through the yolk and place at the center of the toast so the yolk can run onto the avocado. Finish with a sprinkling of salt and pepper. Garnish with a scattering of microgreens.

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