Southwest Cowboy Toast Recipe

Slice ciabatta into 2 thick slices (about 1 inch each). Brush both sides lightly with olive oil.

Heat a large skillet or griddle over medium-high heat. Add butter and once foaming, toast the ciabatta slices 2–3 minutes per side until golden brown and crisp. Keep warm.

Poach eggs

Bring a medium saucepan of water to a gentle simmer (not rolling boil). Add a splash of vinegar if desired. Crack 4 eggs one at a time into a small cup and gently slip each into simmering water. Poach for 3 minutes for a runny yolk and set whites. Remove with a slotted spoon to a paper towel-lined plate and chill in the fridge for 10 minutes to firm slightly (this helps when breading).

Prepare breading station

Place flour in a shallow bowl and season with 1 tsp salt and 1/2 tsp pepper. Beat the single egg in another bowl. Place panko in a third bowl.

Dredge each chilled poached egg gently in flour, then in beaten egg, then roll in panko to fully coat. Press gently to adhere. Repeat for all eggs.

In a heavy-bottomed skillet, heat vegetable oil to 350°F (medium-high). Fry breaded eggs 1–2 minutes per side, turning carefully with a slotted spoon or spatula, until golden and crisp. Drain on paper towels. (The yolks should remain soft inside if poached properly.)

Season croquettes lightly with a pinch of salt while hot. Keep warm in a low oven (200°F / 90°C) if not assembling immediately.

Halve and pit avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tsp lime juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Taste and adjust seasoning. Keep covered to prevent browning.

In a bowl combine rinsed pinto beans, corn, diced red pepper, minced red onion, chopped cilantro, minced jalapeño, 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp ground cumin, and 1/4 tsp salt. Toss gently to combine and let sit 5–10 minutes for flavors to meld. Taste and adjust lime or salt as needed.

Spread a generous layer (about 1/3 cup) of mashed avocado on each toasted ciabatta slice, leaving a small border.

Spoon about 1/4–1/3 cup of the pinto bean-corn relish on top of the avocado, spreading evenly.

Place one warm over-easy egg yolk croquette on each slice, centered over the relish. Gently press so it sits securely.

Sprinkle about 1/4 cup shredded Oaxaca cheese over each croquette. If you prefer the cheese melted, place assembled toasts under a broiler for 30–60 seconds until just melted — watch carefully.

Finish with a scattering of fresh cilantro leaves, a crack of black pepper, and optional hot sauce or salsa to taste.

Serve immediately while croquettes are warm so the yolk remains runny when cut.