Avocado Tostados with Eggs and Tomatoes


A tropical spin on avocado toasts, these pack 19 g of protein and 31 g of healthy fats, good amounts of vitamins A and C, and are delicious. Can be made ahead for a quick breakfast or packed lunch. 

Ingredients per serving 

  • 2 corn tortillas
  • 1 tsp olive oil
  • 2 boiled eggs
  • 1 plum tomato, sliced
  • Opt: sliced bell pepper, green onion, cilantro
  • 1/2 small avocado
  • 1/2 tsp lemon or lime  juice
  • 1/8 tsp sriracha or other chilli/hot sauce

If making ahead, use store-bought tostados instead of the tortillas and olive oil and replace the avocado with packaged guacamole.


  1. Preheat oven to 350
  2. Rub tortillas with olive oil and salt
  3. Bake tortillas for 10 minutes or until golden.  (Or use store-bought tostados)
  4. Slice tomatoes and other vegetables if using. Sprinkle with half the lemon juice, sriracha, salt, and pepper.
  5. Smash avocado. Sprinkle with remaining lemon juice, salt and pepper. (Or use guacamole).
  6. Spread avocado on tostados. Top with tomato mixture. Serve with boiled eggs.

Nutritional information: 475 calories, 31 g fat, 37 g carbs, 19 g protein.





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