Jul 14 2026
Restaurants›Josie's Restaurant›Tijuana Two Recipe

Tijuana Two Recipe

Inspired by Josie's Restaurant
Time20m
Serves1

Two scrambled eggs on wheat berry toast with avocado slices and pico de gallo.

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Ingredients

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Eggs

Toast

Avocado

Pico de Gallo

Method

Egg Preparation

  1. 1

    Scrambling the Eggs

    In a small bowl, crack the eggs and whisk them until the yolks and whites are fully combined. Season with salt and black pepper.

  2. 2

    Cooking the Eggs

    In a non-stick skillet, melt the butter over medium heat. Once melted, pour in the egg mixture. Stir gently with a spatula until the eggs are fully cooked but still soft. Remove from heat.

Toast Preparation

  1. 3

    Toasting the Bread

    While the eggs are cooking, toast the wheat berry bread slices until golden brown. This can be done in a toaster or on a skillet.

Avocado Preparation

  1. 4

    Slicing the Avocado

    Cut the avocado in half, remove the pit, and use a spoon to scoop the flesh out of the skin. Slice the avocado into thin slices.

Pico de Gallo Preparation

  1. 5

    Making Pico de Gallo

    Finely dice the tomato, red onion, and jalapeno. Chop the cilantro. In a bowl, combine all these ingredients with lime juice and salt. Mix well.

Assembly

  1. 6

    Assembling the Dish

    On each toasted slice of bread, place half of the scrambled eggs, then top with avocado slices. Add a generous spoonful of the pico de gallo on top of the avocado.

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