Guacamole Smash Recipe

Prepare avocados

Halve, pit, and scoop the flesh of the avocados into a medium bowl.

Chop aromatics

Finely mince the red onion, cilantro, and jalapeño (remove seeds for milder heat).

Mash the avocados with a fork until you reach a slightly chunky texture. Stir in lime juice to taste to prevent browning.

Fold in the minced red onion, cilantro, and jalapeño. Season with 3 tsp kosher salt and 1 tsp black pepper. Taste and adjust—add more lime or salt if needed. Set aside at room temperature.

Dice the roma tomatoes into small pieces (about 1/4-inch). Place the diced tomato in a small bowl and toss with 1 tsp olive oil and 1 tsp salt. Let sit 5 minutes to macerate so juices blend.

Toss the baby arugula or mixed greens lightly with a pinch of salt if using right away. Keep greens fresh and loosely covered until assembly.

In a small bowl, whisk together 1 tbsp mayonnaise, 1 tsp sriracha, 1 tsp ketchup, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp honey or agave (if using). Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small serving dish.

Heat a nonstick skillet over medium heat. Add 1 tbsp butter or oil and let it shimmer.

Crack the eggs into the pan. For best results cook sunny-side up: reduce heat to medium-low and cover the pan for 1.5–2 minutes to set whites while keeping yolks runny. Alternatively, fry to your desired doneness. Season each egg with 1/4 tsp black pepper and 1/2 tsp salt while cooking.

If you prefer over-easy eggs, cook until the white is mostly set, gently flip with a spatula, and cook 10–20 seconds more to maintain a soft yolk.

Toast your choice of bread, English muffins, or warm the corn tortillas until lightly crisp.

Spread a generous layer (about half of the prepared guacamole) on each toast or tortilla. Top with a spoonful of the macerated tomatoes, then arrange the greens on top.

Carefully place a fried egg on each stack. Drizzle Boom Boom sauce over the egg and around the plate (about 1/2 tbsp sauce per serving).

Finish with crumbled cotija or feta if using, scatter extra cilantro leaves, and serve with lime wedges to squeeze over the dish.

Serve immediately so eggs remain warm and yolks runny to mix with guacamole.