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Avocado and Egg Breakfast Toast
Start your day with this truly delightful meal, featuring creamy avocado and perfectly baked eggs served on a warm, crisp toast. This dish, which takes inspiration from the classic Mexican 'Huevos Rancheros', is topped off with a zesty salsa made from cherry tomatoes, cilantro, lime juice, and a kick of hot sauce. It's not just a meal, it's an experience of fresh flavors and varied textures that will leave you satisfied and energized for the day ahead.
Servings: 4
Ingredients
- Bread
- 4 slices, toasted
- Hot sauce
- 1 tablespoon
- Lime juice
- 1 tablespoon
- Fresh cilantro
- 1/4 cup, chopped
- Cherry tomatoes
- 1 cup, halved
- Black pepper
- 1/4 teaspoon
- Salt
- 1/4 teaspoon
- Eggs
- 4
- Avocado
- 2, halved and pitted
Instructions
- Preheat the oven to 400°F (200°C).
- Scoop out a small portion of the avocado flesh from each half to create a well large enough to accommodate an egg.
- Carefully crack an egg into each avocado half. Season with a pinch of salt and black pepper.
- Place the avocado halves on a baking sheet and bake for 12-15 minutes, or until the eggs are cooked to your desired doneness.
- While the avocados are baking, prepare the salsa. In a small bowl, combine the cherry tomatoes, cilantro, lime juice, and hot sauce. Season with a pinch of salt and black pepper.
- Toast the bread slices to your preferred crispness.
- Serve the baked avocado and eggs on the toasted bread slices, topped with a generous spoonful of the tomato salsa.
- Enjoy your delicious and nutritious avocado and egg breakfast toast!
Dietary Information
Servings: 4 • Dish Type: Breakfast • Prep Time: 10 minutes • Cook Time: 15 minutes • Calories: 320 • Fat: 18g • Carbs: 29g • Protein: 12g • Sodium: 350mg • Sugar: 3g
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