This recipe is brought to you in partnership with The California Olive Committee.
Slices of creamy, ripe avocado atop hearty, toasted bread is a beautiful thing. But why stop there?
The three versions we’re sharing here make a meal out of toast – one recipe with a fried egg and green olives, another with tomatoes and an olive relish, and a third with pan-seared corn, olives, and queso fresco.
All you have to say is “eggs and toast” and I’m on board.
Add a mound of sautéed mushrooms on top, and now the dish looks and tastes like something more elaborate. It’s just eggs and toast, but the mushrooms elevate it. Instead of an everyday breakfast, suddenly it’s a brunch dish, a quick supper, or part of a menu for guests.