Mexican Style Eggs & Avocado on Sourdough Toast

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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2 people
Calories: 485kcal


  • 4 slices sourdough toast
  • 1 medium avocado (approx 150g)
  • Juice of a lime
  • 100g tinned corn kernels (drained)
  • 100g tinned black beans (drained)
  • 1/4 finely chopped onion (approx 50g)
  • 1 clove grated garlic
  • 1 teaspoon Mexican spice
  • 4 eggs
  • 1 kcal spray
  • Salt & pepper


  • To make the guacamole, mash the avocado in a bowl with a fork and add in the juice of a lime.
  • Season with salt and pepper to taste and leave it aside.
  • Next, heat a pan on a medium heat and spray with 1kcal spray.
  • Add the garlic and onion and fry for 2-3 minutes to soften them.
  • Meanwhile, cook the eggs any way you like - fried, poached, scrambled etc.
  • Add the Mexican spice, corn kernels and black beans to the onion and garlic mixture and cook for another 2 minutes to heat everything up.
  • Toast the sourdough.
  • Serve the spicy mixture over the sourdough toast with the cooked eggs and top with your home made guacamole.


Calories: 485kcal | Carbohydrates: 46g | Protein: 24g | Fat: 24g