Go Back
–+ servings
Three avocado toasts sitting next to each other on a crumpled brown paper, with one being a classic avocado toast, and the one in the middle topped with sliced soft-boilded eggs and herbs, and the last one being a Mexican street corn, eloté, version.

Avocado Toast 3 Ways: Classic, Protein, and Eloté

Course: Breakfast / Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 376kcal
Author: Kris Longwell
Experience the ultimate breakfast upgrade with these three distinct avocado toast variations: a zesty Elevated Classic, a high-protein Jammy Egg & Cottage Cheese version, and a bold Mexican Street Corn Elote style. Whether you’re looking for a simple morning staple or a flavor-packed gourmet meal, these easy-to-follow recipes turn basic toast into a restaurant-quality brunch in under 15 minutes.
Print Recipe

Equipment

  • Cast-iron skillet for toasting bread, or use a toaster oven - also for charring the corn
  • small pan for soft-boiling the egg

Ingredients

For the Classic

  • 1 teaspoon olive oil
  • 2 slices sourdough bread about ½-inch thick each
  • 1 medium avocado ripe, peeled, and pit removed
  • ½ teaspoon lemon juice or lime
  • 1 pinch salt
  • 1 tablespoon extra-virgin olive oil or regular olive oil
  • 1 pinch coarse sea salt
  • 1 teaspoon everything bagel seasoning optional
  • 1 tablespoon chives snipped

For the Protein (Cottage Cheese and Egg)

  • 2 medium eggs
  • 1 teaspoon olive oil
  • 2 slices multi-grain bread about ½-inch thick each
  • 1 medium avocado ripe, peeled, and pit removed
  • ½ cup cottage cheese small curd, whole milk
  • salt and pepper
  • 1 teaspoon dill fresh, finely chopped (or any herb)
  • cracked black pepper

For the Mexican Street Corn (Eloté)

  • olive oil
  • 1 cup corn kernels fresh off the cob, or frozen (thawed)
  • 2 slices sourdough bread about ½-inch thick each
  • 1 medium avocado
  • ½ teaspoon lime juice or lemon
  • 1 pinch salt
  • 2 tablespoon Mexican crema or sour cream thinned with a splash of lime juice
  • ¼ cup Cotija cheese crumbled
  • cilantro fresh, chopped
  • chili powder for garnish
  • lime wedge for garnish

Instructions

Prepare the Classic Avocado Toast

  • Brush a little of the oil on both sides of the slices of bread. Heat a cast-iron skillet over medium-high heat. Add the bread slices and toast until golden brown. Set aside.
    1 teaspoon olive oil, 2 slices sourdough bread
  • Add the avocado flesh to a shallow bowl and add a splash of lemon or lime juice and a pinch of salt. Use the back of a fork to mash the avocado, leaving it a bit chunky, if desired.
    1 medium avocado, ½ teaspoon lemon juice, 1 pinch salt
  • Smear the avocado over the toast and then drizzle on the extra-virgin olive oil, a pinch of coarse sea salt, a sprinkle of everything bagel seasoning, and the chives. Serve at once.
    1 tablespoon extra-virgin olive oil, 1 pinch coarse sea salt, 1 teaspoon everything bagel seasoning, 1 tablespoon chives

Prepare the Protein (Cottage Cheese and Egg) Avocado Toast

  • Bring a small pot of water to a boil. Gently add the eggs and boil for exactly 7 minutes. While the eggs are in the boiling water, set up an ice bath in a medium-sized bowl. Transfer the soft-boil eggs immediately to the ice bath. Once cool, peel the eggs and cut them into slices. Set aside.
    2 medium eggs
  • Brush a little of the oil on both sides of the slices of bread. Heat a cast-iron skillet over medium-high heat. Add the bread slices and toast until golden brown. Set aside.
    1 teaspoon olive oil, 2 slices multi-grain bread
  • Slice the avocado into thin slices.
    1 medium avocado
  • Add a layer of cottage cheese to the top of the toast. Liberally sprinkle salt and pepper over the cottage cheese. Top with the sliced avocado. Top that with the sliced eggs. Garnish with fresh dill and freshly ground black pepper. Serve at once.
    ½ cup cottage cheese, salt and pepper, 1 teaspoon dill, cracked black pepper

Prepare the Eloté Avocado Toast (Mexican Street Corn)

  • Place a small skillet over medium-high heat. Add 1 teaspoon of olive oil and the corn kernels. Cook, stirring often, until the corn is lightly browned and very tender. Remove from the skillet and set aside.
    olive oil, 1 cup corn kernels
  • Brush a little of the oil on both sides of the slices of bread. Heat a cast-iron skillet over medium-high heat. Add the bread slices and toast until golden brown. Set aside.
    2 slices sourdough bread
  • Add the avocado flesh to a shallow bowl and add a splash of lemon or lime juice and a pinch of salt. Use the back of a fork to mash the avocado, leaving it a bit chunky, if desired.
    1 medium avocado, ½ teaspoon lime juice, 1 pinch salt
  • Smear the avocado over the top of the toasted bread. Add a layer of roasted corn. Drizzle a zig-zag of the cream, and then garnish with Cotija cheese, chopped cilantro, and a dusting of chili powder. Serve at once with lime wedges on the side.
    2 tablespoon Mexican crema, ¼ cup Cotija cheese, cilantro, chili powder, lime wedge

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • The Bread: For the best results, use a sturdy, thick-cut artisan bread like sourdough or multi-grain. Brushing the bread with olive oil before toasting creates a "crunch barrier" that prevents the avocado from making the toast soggy.
  • Avocado Ripeness: Look for avocados that yield slightly to gentle pressure. If they are too firm, they won't mash; if they are too soft, they may have brown spots and a stringy texture.
  • The "Jammy" Egg: For that perfect custard-like yolk, boil the egg for exactly 6 ½ minutes. Immediately transfer it to an ice bath for 2 minutes to stop the cooking and make peeling easier.
  • Charring the Corn: If using frozen or canned corn for the Elote version, make sure to pat the kernels completely dry before adding them to the hot skillet to ensure they char rather than steam. Frozen is better than canned. 
  • Make it Vegan: To make all three versions vegan, swap the cottage cheese for a dairy-free ricotta, use a vegan mayo/lime mixture instead of crema, and replace the egg with seasoned chickpeas or silken tofu.
  • Storage: Avocado toast is best served immediately. If you have leftover mashed avocado, store it in an airtight container with a piece of plastic wrap pressed directly against the surface to prevent browning.

Nutrition

Calories: 376kcal | Carbohydrates: 40g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 593mg | Potassium: 642mg | Fiber: 9g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 3mg