Basted Eggs with Guacamole Toast is a great Tex-Mex breakfast! Basting is the best way to cook perfect eggs, and if you love avocado toast, this is even better!
I’ve been on such an egg kick lately. In the past couple of weeks, I’ve baked them, hard-boiled them and poached them. But, I have to say, after trying them Mom’s way, I’m all about that baste. (Badda-bing! I’m here all night folks.) I just had to make some basted eggs with guacamole toast to share with you. It’s my new favorite Sunday breakfast!
First, let’s talk about basting. You might be wondering what the heck that means. Basically, the eggs are steamed until the golden yolks are covered in a pinkish color. It’s a cross between fried and poached.But, here’s the thing: Poached eggs are simmered in water, and most basted egg recipes call for using a bit of water to make steam. When I tried those methods, they resulted in soggy egg whites (eww.) Mom’s method, however, involves none of that. The eggs simply get cooked in melted butter over medium-low heat while covered with a lid, ideally a glass one to allow for viewing.
In just 3-4 minutes, you end up with beautifully cooked eggs that are perfect for dipping. And when you pair them with toasted baguette slices, topped with my delicious guacamole…well, holy moly! I add red onions, lime juice and hot sauce to the mashed avocados in my guacamole, and we like it better than anything we’ve tried in restaurants. I’ve been meaning to post the recipe here for months, and these basted eggs with guacamole toast seemed like the perfect excuse.
P.S. Here’s a tip to help keep leftover guacamole from losing its green color: Place the avocado pits in your guacamole when storing it in the refrigerator.
Recipe Source: Cooking with Mamma C, using Mom’s basted eggs method