Macha Avo Toast

Some recipes are made for slow mornings, casual brunches, or those days when you want something simple—but full of character. This Macha Avo Toast is exactly that: creamy, crunchy, and layered with the deep, savory heat of salsa macha. Fresh ingredients, bold flavor, and just enough indulgence.

We’ll start by showing you how to make our Red Bell Guacamole, the base of this dish. Once it’s ready, we’ll build the toast with golden sourdough, a perfectly cooked egg, and a generous spoon of Veracruz salsa macha to bring everything together.

Red Bell Guacamole (6 oz total)

Ingredients

• ½ lb avocado pulp or 3 medium sized avocados 

• ¼ cup finely diced red bell pepper

• 2 tbsp chopped fresh cilantro

• 2 tbsp finely diced red onion

• ¾ tsp Serrano pepper, finely chopped (adjust to taste)

• 2 ¾ tsp lime juice (about ½ a lime)

• ¾ tsp salt

Process

1. In a medium bowl, mash the avocado until smooth but still a little chunky.

2. Add the red bell pepper, cilantro, red onion, Serrano pepper, lime juice, and salt.

3. Mix gently until well combined — don’t overmix to keep some texture.

4. Taste and adjust seasoning

Macha Avo Toast

Process

1. Heat a pan, griddle, or skillet over medium heat. Add 1 tbsp butter and let it melt, coating the surface. Toast bread for about 1 minute per side, until golden brown. Transfer to a plate.

2. In the same or a clean pan, melt the remaining butter (or use oil of your choice). Cook eggs to your liking — over easy is recommended, but any style works. Set aside.

3. Spread about 2 oz of guacamole evenly over each slice of toasted bread.

4. Place a cooked egg on top of the avocado layer. Sprinkle it with salt and pepper.

5. Spoon salsa macha generously over each toast, end to end.

6. Finish with crumbled queso fresco or cotija. Serve immediately.

Perfect for breakfast, brunch, or whenever you’re craving something comforting with a kick.

If you make it, let us know which salsa macha you chose 🌶️🥑