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Avocado Toast with Pico de Gallo

Prep Time 10 minutes
Cook Time 6 minutes
Servings 2
Calories 647kcal

Ingredients

Avocado Toast Topped with Pico

  • 1 Tomato diced
  • 2 TBSP Red onion finely diced
  • 1 tsp Jalapeño pepper finely chopped, optional
  • 1 TBSP Fresh cilantro chopped
  • 1 TBSP Lime juice
  • 1 tsp Extra virgin olive oil
  • Pinch salt
  • 2 slices Your choice of bread
  • 1 Avocado ripe, mashed
  • Salt to taste

Eggs

  • 1 TBSP Butter
  • 6 Eggs
  • Salt to taste
  • Black pepper to taste

Fruit

  • 2 cups Fresh fruit e.g. strawberries, pear slices, or grapes, washed and prepared as needed

Coffee

  • Coffee
  • Your choice of sweetener optional
  • Your choice of creamer optional
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Make the pico: In a small bowl, combine tomato, red onion, jalapeño if using, cilantro, lime juice, olive oil, and a pinch of salt. Mix well and set aside.
  • Toast the bread until golden and crisp.
  • Cook the eggs: Melt butter in a nonstick skillet over medium heat. Crack in the eggs, season lightly with salt and black pepper, and cook to your preferred doneness.
  • Assemble the avocado toast: Spread mashed avocado evenly over the toast. Season lightly with salt, then spoon pico generously over the top.
  • Prepare the coffee to your liking, adding creamer and sweetener if desired.
  • Serve the avocado toast with three eggs per serving, fresh fruit, and coffee. Enjoy your balanced and satisfying breakfast.

Nutrition

Calories: 647kcal | Carbohydrates: 62g | Protein: 23g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 506mg | Sodium: 388mg | Potassium: 1098mg | Fiber: 13g | Sugar: 32g | Vitamin A: 2307IU | Vitamin C: 30mg | Calcium: 144mg | Iron: 5mg