Sometimes breakfast calls for something more filling and packed with flavor. Why not a little spicy salsa to kick start your day?
I am a big lover of avocado toast. I think I make a new version of it at least once a week. I hadn't made a breakfast version one until this recipe.
It's a take on Huevos Rancheros, but avocado toast version.
Yields 2 servings
1 1/2 Haas avocados - halved and smashed
1 tablespoon lime juice
Salt + pepper
1/3 cup medium salsa (I used 365 Whole Foods brand)
2 large eggs - poached
Grated Sharp Cheddar for garnish
2 slices of a nutty and seeded whole wheat bread
To poach an egg, bring a sauce pan of water (filled half way) to a light boil/simmer.
Crack the eggs (individually) into ramekins.
Once the water is at temperature, gently pour in the eggs, one at a time, making sure with a spoon to bring the egg whites close to the yolks.
Let this cook on a light boil/simmer for 90 seconds.
With a slotted spoon gently remove and place on a paper towel for the water to be absorbed.
Season with salt and pepper.
Toast the bread.
Smash the avocado and add salt, pepper, and lime juice, mix well.
Assemble the open face sandwich (avocado, salsa, egg, and cheese).
Serve and enjoy!