Teresa's Recipes
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.
Ingredients
- 4 slices, toasted Bread
- 1 tablespoon Hot sauce
- 1 tablespoon Lime juice
- 1/4 cup, chopped Fresh cilantro
- 1 cup, halved Cherry tomatoes
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Salt
- 4 Eggs
- 2, halved and pitted Avocado
Dietary Notes
- 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
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!