Avocado Pico Toast

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 457kcal

Ingredients

Avocado Pico de gallo

  • 1/2 cup Tomato diced
  • 1 Avocado pitted and diced
  • 2 tbsp Red onion finely diced
  • 1 clove Garlic grated
  • 1 tbsp Fresh cilantro chopped
  • 2 tsp Lime juice to taste
  • 1 tbsp Extra-virgin olive oil
US Customary - Metric

Instructions

  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
  • Bring a saucepan of water to a boil over medium-high heat. Once boiling, add the eggs and cook for 6 minutes (or up to 12 minutes for a firmer yolk as desired). Drain well and fill the saucepan with tap water. Let the eggs sit in the water until you are ready to peel them.
  • For the pico: mix all ingredients in a bowl and stir to combine. Use the lime juice to taste, Season with salt and pepper to taste.
  • Place the pico on the bread. Cut the eggs in half. Serve with chicken sausage and banana.

Nutrition

Calories: 457kcal | Carbohydrates: 36g | Protein: 22g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 711mg | Potassium: 685mg | Fiber: 6g | Sugar: 11g | Vitamin A: 900IU | Vitamin C: 15mg | Calcium: 102mg | Iron: 3mg

Avocado Pico Toast

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 457 kcal

Ingredients
 
 

Avocado Pico de gallo

  • 1/2 cup Tomato diced
  • 1 Avocado pitted and diced
  • 2 tbsp Red onion finely diced
  • 1 clove Garlic grated
  • 1 tbsp Fresh cilantro chopped
  • 2 tsp Lime juice to taste
  • 1 tbsp Extra-virgin olive oil

Instructions
 

  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
  • Bring a saucepan of water to a boil over medium-high heat. Once boiling, add the eggs and cook for 6 minutes (or up to 12 minutes for a firmer yolk as desired). Drain well and fill the saucepan with tap water. Let the eggs sit in the water until you are ready to peel them.
  • For the pico: mix all ingredients in a bowl and stir to combine. Use the lime juice to taste, Season with salt and pepper to taste.
  • Place the pico on the bread. Cut the eggs in half. Serve with chicken sausage and banana.

Nutrition

Calories: 457kcalCarbohydrates: 36gProtein: 22gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 357mgSodium: 711mgPotassium: 685mgFiber: 6gSugar: 11gVitamin A: 900IUVitamin C: 15mgCalcium: 102mgIron: 3mg
Tried this recipe?Let us know how it was!