Avocado Egg Toast Stack

Turn a childhood favorite into your new go to breakfast with our Avocado Egg Toast Stack! The added cheesy jalapeno sauce will give your mornings the perfect kick to jump start your day!

I can’t even begin to count the number of times I had egg toast growing up.  It’s so easy to make and anything in cut out bread is a little more fun.  While egg toast is great, it’s not the most flavorful of things to eat…unless you use lots of butter.  Mmmmmmm. Butter.  So I decided to add some of my favorite ingredients to this breakfast from childhood past and make it a filling and yummy dish!

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The avocados add a rich and creamy layer of deliciousness.  I could avocados on just about everything, except cereal maybe.  The jalapeno cheese sauce keeps everything nice and moist (because toast needs a little help in that department) and gives a kick of heat.  I devoured this little baby and you will too!

Avocado Egg Toast Stack

Julie Kotzbach

Turn a childhood favorite into your new go to breakfast with our Avocado Egg Toast Stack! The added cheesy jalapeno sauce will give your mornings the perfect kick to jump start your day!

5 from 1 vote

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Prep Time 5 mins

Cook Time 8 mins

Total Time 13 mins

Course Breakfast

Cuisine American

Servings 2 servings

Calories 783 kcal

Ingredients

  

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Jalapeno Cheese Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all purpose flour
• 1 cup 2% milk
• ¾ cup sharp white cheddar cheese
• 1 jalapeno seeded and diced

Egg Toast:

• 1 tablespoon unsalted butter
• 4 slices bread (I used white)
• 4 eggs
• 1 avocado halved, pit removed, and cut into slices

Instructions

Cheese Sauce:

• Melt butter in a saucepan over medium heat. Add flour and whisk to combine.
• Pour milk in slowly, whisking constantly to prevent lumps from forming. Bring sauce to a simmer, stirring often.
• Once the sauce begins to thicken, add cheese, and stir until melted.
• Add half the jalapenos, stir to combine.

Egg Toast:

• Heat a large skillet over medium heat. Melt butter in warm skillet.
• Using a 2-inch circular cookie cutter, cut out the center of each piece of bread.
• Place the bread slices in the skillet. Crack one egg into the center of each slice of bread.
• Cook for 2 to 3 minutes per side, making sure the white is set before flipping once.

Assembly:

• Place a piece of egg toast on your plate. Layer the toast evenly with 1/2 the avocado slices.
• Spoon 2 to 3 tablespoons sauce over the avocado. Top with another slice of egg toast.
• Spoon 2 to 3 tablespoons sauce over the toast and sprinkle with 1/2 the remaining jalapeno.
• Serve warm.

Notes

You could use regular sharp cheddar cheese or pepper jack for this recipe too. If you like a little more oomph to your breakfast, add a slice of tomato, some bacon, or even cooked chorizo in between the egg toast layers.

Nutrition

Calories: 783kcalCarbohydrates: 46gProtein: 33gFat: 52gSaturated Fat: 22gCholesterol: 411mgSodium: 743mgPotassium: 917mgFiber: 9gSugar: 10gVitamin A: 1590IUVitamin C: 18.3mgCalcium: 586mgIron: 4.5mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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