Mexican Egg Melts
Dive into the irresistible fusion of rich flavors and hearty comfort with these Mexican Egg Melts, a quick and satisfying breakfast or brunch option that’s bursting with color and spice! Creamy, soft-scrambled eggs are layered onto golden, buttery sourdough toast and topped with a generous sprinkle of melted Mexican cheese blend for the ultimate indulgence. Fresh avocado slices, juicy cherry tomatoes, and a sprinkle of cilantro add a vibrant, refreshing twist, while a drizzle of hot sauce delivers just the right amount of kick. Ready in under 30 minutes, this recipe is perfect for busy mornings or casual weekend gatherings. Packed with protein and vibrant toppings, these melts are as visually stunning as they are delicious.
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Recipe Information
Ingredients
- 4 pieces Eggs
- 2 tablespoons Butter
- 2 tablespoons Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Bread slices (sourdough or thick-cut)
- 1 cup Shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- 1 piece Avocado, sliced
- 0.5 cups Cherry tomatoes, halved
- 2 tablespoons Cilantro, chopped
- 2 teaspoons Hot sauce (optional)
Instructions
Preheat your oven broiler on high.
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well-combined.
Heat a large non-stick skillet over medium heat and melt 1 tablespoon of butter.
Pour the egg mixture into the skillet, allowing it to cook gently. Stir occasionally with a spatula to create soft, creamy scrambled eggs. Remove from heat once cooked and set aside.
While the eggs are cooking, place the bread slices on a baking sheet and lightly toast them under the broiler for 1-2 minutes on each side, or until golden brown.
Spread the remaining 1 tablespoon of butter evenly over the warm toasted bread slices.
Divide the scrambled eggs evenly among the four slices of bread, spreading them out to cover the surface.
Sprinkle the shredded Mexican cheese blend generously on top of the eggs.
Place the topped bread slices back under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Remove the baking sheet from the oven and carefully transfer the egg melts to serving plates.
Top each melt with sliced avocado, halved cherry tomatoes, and a sprinkle of chopped cilantro.
Drizzle with hot sauce, if desired, and serve immediately.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 11.2 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1026 mg | 79% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
