Tex-Mex Breakfast Toast

Instructions

1. Toast the bread
   Toast the sourdough bread slices until golden brown and crispy. Set aside on serving plates.
2. Prepare the avocado spread
   In a medium bowl, mash the avocados with lime juice, cumin, chili powder, and salt and pepper to taste. Mix until well combined but still slightly chunky.
3. Cook the eggs
   Heat olive oil in a non-stick skillet over medium heat. Crack eggs into the pan and cook until whites are set but yolks are still runny, about 3-4 minutes for sunny-side-up. For over-easy, flip eggs gently and cook for 30 seconds more. Season with salt and pepper.
4. Warm the beans
   In a small saucepan, warm the black beans over medium-low heat for about 2-3 minutes, stirring occasionally. Season with a pinch of salt if needed.
5. Assemble the toast
   Spread a generous layer of the avocado mixture on each toast slice. Top with warmed black beans, dividing equally among the toasts.
6. Add toppings
   Place one cooked egg on each toast. Top with pico de gallo, crumbled cotija cheese, sliced jalapeños, and chopped cilantro.
7. Serve immediately
   Serve the toasts while still warm, with extra lime wedges and hot sauce on the side if desired.