Jul 14 2026
Restaurants›Kid Shelleen's - Trolley Square›Avocado Toast Recipe

Avocado Toast Recipe

Inspired by Kid Shelleen's - Trolley Square
Time45m
Serves2

queso fresco, spring mix, red onion, cherry tomato, cucumber, scrapple, poached eggs, chipotle cheese sauce, english muffin, home fries

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Ingredients

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Toast Base

Toppings

Home Fries

Method

Preparing Home Fries

  1. 1

    Cook the Potatoes

    Wash and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the diced potatoes, salt, and pepper. Stir occasionally and cook for about 15-20 minutes or until golden brown and crispy.

Preparing the Scrapple

  1. 2

    Cook the Scrapple

    Slice the scrapple into 1/4 inch thick slices. In a separate skillet, cook over medium heat for 3-4 minutes on each side, until crispy and heated through.

Preparing the Toast

  1. 3

    Toast the English Muffins

    Slice the English muffins in half and toast them until golden brown.

  2. 4

    Prepare the Avocado Spread

    In a bowl, mash the avocados with a fork until smooth. Season with salt and pepper to taste.

  3. 5

    Assemble the Toast

    Spread a generous amount of mashed avocado on each toasted muffin half. Top with crumbled queso fresco, a handful of spring mix, and sliced red onions.

  4. 6

    Add the Toppings

    Slice cherry tomatoes in half and cucumber into thin slices. Arrange them on top of the avocado toast along with slices of cooked scrapple.

  5. 7

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack the eggs into a bowl and gently slide them into the water. Cook for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon.

  6. 8

    Finish the Toast

    Place a poached egg on top of each avocado toast. Drizzle with chipotle cheese sauce before serving.

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