Avocado toast gets an upgrade with stir-fry corn, olives, and queso fresco! This creates a hearty, filling breakfast every day of the week.
Turn your favorite taco toppings into a hearty, filling breakfast with this avocado toast!
Black olives are key here. They add a slightly salty flavor and meaty texture that you need to contrast the creamy avocado.
Don’t skip the step of roasting your corn kernels on the stovetop. This helps deepen their sweet flavor and adds a hint of char. If you have leftover grilled corn, that would be even better!
A salty, crumbly cheese like queso fresco (which isn’t quite as spicy as feta) adds a zesty pop. Pumpkin seeds top it all off with a little crunch.
More avocado toast recipes
- 3 ways to make avocado toast with California ripe olives
- Avocado toasts with fried egg, olives and smoked paprika
- Avocado toasts with olive relish, tomatoes and balsamic vinegar
Avocado Toasts with Roasted Corn, Olives, and Queso Fresco
Corn topping can be made several days in advance and kept refrigerated. Serve briefly cold or warm in a pan or in the microwave before arranging the toasts.
ingredients
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1 tablespoon olive oil
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1 Cup fresh or frozen corn grits
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2 spring onionsfinely chopped (including part of the green part)
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1/2 Cup halved black olives
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Kosher salt and freshly ground black peppertaste
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4 slices hearty whole breadArtisanal bread or another bread of your choice
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2 avocadoshalved, deseeded and sliced
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4 lime wedges
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salt and peppertaste
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4 tablespoon crumbles Quark
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2 tablespoon roughly chopped fresh coriander
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2 tablespoon toasted pumpkin seed
method
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Cook corn topping:
Heat the oil in a small pan over high heat. Add the corn and cook, stirring frequently, 3 to 4 minutes or until the corn starts to develop brown spots.
Add the spring onions and cook for 1 minute. Stir in the olives and season with salt and pepper.
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Toast the bread:
Toast the bread in a toaster oven until golden brown or to your desired doneness.
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Add the toppings:
Top each slice of toast with avocado slices (leave sliced or mashed with a fork), then sprinkle with salt and pepper.
Squeeze a lime wedge over each avocado toast. Top with the corn and olive mixture followed by the crumbled queso fresco. Sprinkle with coriander and pumpkin seeds.
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Surcharge:
Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 1874 | calories |
| 125g | Fat |
| 191g | carbohydrates |
| 39g | protein |
