Avocado Toast with Poached Eggs and Salsa
A deliciously creamy avocado toast topped with perfectly poached eggs and zesty homemade salsa. Perfect for breakfast or brunch!
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Ingredients
Yields 4 servings
- (2) ripe avocados
- (4) large eggs
- (4 slices) whole grain bread
- (1/2 cups) diced tomatoes
- (1/4 cups) diced red onion
- (1/2) jalapeño, diced
- (2 tbsp) fresh cilantro, chopped
- (1 tbsp) lime juice
- (1/4 tsp) salt
- (1/4 tsp) black pepper
- (1 tbsp) olive oil
- (1/4 tsp) garlic powder
Instructions
- 1
In a bowl, mash the (2) ripe avocados with (1/4 tsp) salt and (1/4 tsp) black pepper until smooth and creamy. Set aside.
- 2
In a small bowl, mix together (1/2 cup) diced tomatoes, (1/4 cup) diced red onion, (1 /2) diced jalapeño, (2 tbsp) fresh cilantro, and (1 tbsp) lime juice. Season with (1/4 tsp) salt to taste. This will be your salsa.
- 3
Fill a medium pot with water and bring it to a gentle simmer. Crack (1) large egg into a small bowl and gently slide it into the water. Repeat with the remaining (3) eggs. Cook for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and let drain on a paper towel.
- 4
While the eggs are poaching, toast the (4 slices) whole grain bread until golden brown.
- 5
Spread the mashed avocado evenly over each slice of toasted bread. Drizzle with (1 tbsp) olive oil and a sprinkle of (1/4 tsp) garlic powder for added flavor.
- 6
Top each slice of avocado toast with a poached egg. Spoon the fresh salsa on top of the egg and serve immediately.
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