Chile Relleno Cornbread Avocado Toast

Remember that Chile Relleno Cornbread I made?
It's absolutely delicious served as a side to a bowl of chili, slathered with butter straight out of the oven or since I can't get enough of  avocado toast - toasted and topped with mashed avocado and fresh tomatoes!
If you really want to, I bet a fried egg would be amazing on this as well.
All that's missing is the mimosas and this would be the perfect brunch!
Tell me what your favorite brunch dish is.....

Chile Relleno Cornbread Avocado Toast

4 slices Chile Relleno Cornbread

2 ripe avocados, mashed

1/2 cup cherry tomatoes, sliced

1 teaspoon salt

1 teaspoon freshly cracked coarse black pepper

Turn broiler on high.

Place the cornbread slices on a small cookie sheet and place on the highest shelf of the oven. Watch very closely to prevent burning, and toast for about 3 minutes, or until the bread is browned around the edges. Remove the pan form the oven, flip the bread over and toast the other side, an additional 3 minutes.

Top each piece of toast with mashed avocado, tomato slices and sprinkle with salt and pepper.

Serve immediately. 

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