Day 3: 30 Days of Egg Toast
The Carlos Santana
Yup. He’s a beauty. We took a Mexican route on day 3 and for sure spiced it UP. This one is really a crowd favorite the richness of the goat cheese and balance of the avocado and pinto beans with allll that spice happening really ties everything together quite nicely. I’d say the two changes I’d have to this toast would to be to use a fresh pico de gallo opposed to store bought salsa, and if you have tostada.. USE IT. :)
Oh, you’re probably wondering what that giant green thing is. That my friends is a Florida avocado, and it was weird. Definitely a day or two too old to use, sooo.. we just used our regular avos.
Here’s what you’ll need:
-Bread of choice
-Chili oil
-White onion (1/4 of one)
-Pinto beans
-Avocado
-Jalapeno
-Spicy red pepper
-Salsa
-Eggs (duh)
-Valentina hot sauce
-Goat cheese
-Greek yogurt (or sour cream)
-Cilantro for garnish
-Squeeze of lime
-Salt
-Garlic (powdered is fine)
First things first. Slice all the things! Your onions, your peppers, and your avocado.
Drain and rinse your pinto beans and get some onions and olive oil going on the stove top on a lower heat. I recommend adding a few jalapeno slices, too. Add in some salt and garlic powder. Once it starts to smell gooood, I’ll turn it off, but keep it in the pot so it stays warm.
Fry yo egg and toast your toast! If you’ve read my other posts, you know I toast my bread on the stove top and lather it up with some butta (usually plant butter) or olive oil. It makes for the best toast.
A YOLK GONE TOO SOON. It’s all good. We make mistakes here. Now let’s put it together y’all!
Hot damn.
Add your cilantro, a little lime squeeze, and a big ole dollop of greek yogurt or sour cream to cool down them taste buds and you’re golden.
Yes queen. Pop that yolk!
No lie, this was a good toast. A heavy toast for sure. A LOT was on here. I took this one down with a fork and knife aaand left a good bit of the toast. This one currently sits at the #1 spot for most egg toast trying members aka Tim and his parents!