Delicious Avocado Toast with mashed chick peas and topped with an egg. A perfect breakfast or snack!
I’ve been on a roll lately… an avocado toast roll! I can’t get enough avocado as it is so when I stopped at The Protein Foundry here in Salt Lake after a yoga class, I had their version. I was hooked. I have since made it myself on many occasions and now want to branch out a bit and try different varieties. That’s where this Southwest Avocado Toast recipe came from. My love for avocados meets my life for southwest/mexican foods. Now I havea favorite new breakfst.
This month’s Crazy Ingredient Challenge was right up my alley for this toast. If you’re new, the Crazy Ingredient Challenge is a monthly recipe challenge using two ingredients not normally found together. Past challenges included pumpkin spice & broccoli, chocolate and cauliflower and one of my all time favorites: barley & salsa.
This month: Avocado and Cumin!
Couldn’t be happier….. now was a chance to make a new avocado toast that included these ingredients. This one was super easy! A whole 5 ingredients and breakfast was ready. But, it’s not just for breakfast. Remove the egg and you have a snack that’s healthy and delicious!
Southwest Avocado Toast Ingredients (makes two servings)
2 slices whole grain bread, toasted
1 whole avocado, mashed
3/4 – 1 cup chick peas, mashed
1 teaspoon cumin
1 – 2 Tablespoons low fat or fat free cottage cheese
Himilayen Sea Salt to taste
2 large eggs, cooked over easy
Crushed red pepper flakes, optional
Assemble your toast:
Mix the avocado and chick pea mach together. Mix in the cumin and the cottage cheese
Spread 1/2 of the mix on each slice of toast.
Salt according to taste.
Lay the egg on top.
Sprinkle with crushed red pepper (optional)
Enjoy! I also crumbled a bit of goat cheese on top because I just like the stuff.
This is such an easy breakfast to make or a great snack after exercise or yoga. I make this so often for work breakfasts too. It’s easy to throw together when I can’t escape from my desk. The combo of cumin and avocado was a great challenge this month. I think these two ingredients belong together.
What’s your favorite quick breakfast?