California Avocado season has ended.

Breakfast Avocado Tostado

Written by our friend Roni of GreenLiteBitesTheUnworldlytravelers and Roni’s Weigh

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

I’m going to start the post off with a teeny tiny confession: 

I haven’t always loved avocado. 

Gasp! I know, right? What was I thinking?!

Truth be told, avocado wasn’t something I grew up with and the creamy texture intimidated me. The only way I ever saw anyone eating avocado was in guacamole form and not the good kind of guacamole, but that mass-marketed, pre-made stuff that looks, honestly, like green mush. 

For years I denied myself the awesomeness that is avocado because of this misconception. 

Then, one day, I tried… avocado toast. 

The idea was simple: mash some avocado, smear it on a slice of toast and top it with, well, whatever you want, really!  

Genius! Such a simple way to serve avocado which can be, for some, an intimating thing. 

Yesterday I took the idea of avocado toast one step further. Instead of toast I used a tortilla making an avocado tostado of sorts. It was delicious! And, since it was breakfast, I paired it with bacon and eggs. Perfection.






Breakfast Avocado Tostado Recipe

Serves: 1

Prep time:  3 minutes
Cook time: 5-7 minutes
Total time: 8-10 minutes

1 corn tortilla
1/4 ripe, Fresh California Avocado, seeded and peeled
Pinch of salt, to taste
Squirt of lime juice, to taste
Red pepper flakes, to taste
1 slice bacon, cooked
1 hard-boiled egg, sliced


  1. Preheat the oven to 400 degrees
  2. Bake the tortilla until crisp 5-7 minutes. 
  3. While the tortilla is baking, mash the avocado with the salt, lime juice and red pepper flakes. 
  4. Smear the avocado mixture on the crisp tortilla. Top with the bacon and sliced hard-boiled egg. Sprinkle a bit more salt and red pepper flakes on top.  Enjoy!