Gluten-free · 20 min
Southwestern Avocado Toast with Eggs & Salsa
- 20 min
- 2–6 servings
- 496 kcal / serving
Creamy avocado on toasted whole-grain bread pairs with fluffy scrambled eggs and bright salsa for a balanced, quick meal. It comes together in about 20 minutes, making weekday mornings easier.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ¼ small bunchcilantro
- ½ (14.5 oz) candiced tomatoes
- 4eggs
- 1 clovegarlic
- ½lime
- ½shallot
- 4 sliceswhole grain bread
- avocados
- limes
- shallots
From the pantry: butter, unsalted, cayenne pepper, crushed red pepper, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · nonstick skillet · spatula · stirring spoon · toaster (optional) · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1avocado
- ¼ small bunchcilantro
- 1 clovegarlic
- ½lime
- ½shallot
- avocados
- limes
- shallots
Dairy, eggs & chilled
- 4eggs
Bakery & bread
- 4 sliceswhole grain bread
Pantry & dry goods
- ½ (14.5 oz) candiced tomatoes
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ¼ small bunch | ½ small bunch | ¾ small bunch |
| diced tomatoes | ½ (14.5 oz) can | 1 (14.5 oz) can | 1 ½ (14.5 oz) cans |
| eggs | 4 | 8 | 12 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | ½ | 1 | |
| shallot | ½ | 1 | 1 ½ |
| whole grain bread | 4 slices | 8 slices | 12 slices |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Peel and mince the shallot and garlic; place them in a medium bowl.
- Drain the can of diced tomatoes and add them to the bowl with the shallot and garlic.
- Remove cilantro leaves from the stems, mince the leaves, and add them to the bowl, reserving a small amount for garnish.
- Juice the lime and stir it into the tomato mixture with a pinch of salt; set aside.
- Warm a skillet over medium-low heat and melt a little butter, coating the bottom.
- Beat the eggs in a separate bowl.
- Pour the eggs into the skillet and scramble, gently stirring and folding until just set and no longer runny.
- Toast the bread slices until golden.
- Halve and pit the avocado, scoop into a small bowl, then mash with a fork and mix in spices to taste.
- Spread the mashed avocado on each slice of toast, top with scrambled eggs, spoon over the salsa, and finish with cilantro garnish.
Two tips
- Chop and rinse cilantro and shallots ahead of time for quicker assembly.
- Leftover salsa can be stored in the fridge for a day; if cilantro isn’t available, skip it and add a pinch more salt.
Nutrition per serving
- Calories
- 496 kcal
- Protein
- 22 g
- Carbs
- 43 g
- Fat
- 28 g
- Fiber
- 13 g
- Sodium
- 440 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.