Author Chantilly Patiño

Yield 2

This spin on avocado toast includes a classic Mexican breakfast, papas con huevo (potatoes and egg). Crispy potatoes and fluffy scrambled eggs, piled high on a toasted slice of bread with creamy avocado spread.



  1. Pit and dice avocados. Add to a bowl. Mash with a fork until smooth. Add salt, garlic powder and fresh lime juice to taste.
  2. Dice potatoes into small cubes. In a skillet, heat 1-2 tablespoons of oil. Once sizzling, add diced potatoes. Add salt to taste. Stir until potatoes are thoroughly coated in oil. Cook on medium-high.After potatoes are crisp, set heat to low and add garlic powder. Optional: You can also add diced onions. Stir until the onions are soft and translucent.
  3. Once potatoes are ready, make a well in the middle of the pan and add eggs. Break yolks and stir eggs to combine.
  4. Before the eggs are completely cooked, mix with potatoes and stir until eggs and potatoes are well combined. If needed, add salt to taste.
  5. Toast Bimbo® Bread slices and top with Avocados From Mexico spread. Pile high with potato and egg mixture. Add a generous splash of Tabasco® sauce and fresh lime juice.


Recipe by Bicultural Familia at