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Avocado Toast with Pico de Gallo

Prep Time 10 minutes
Cook Time 6 minutes
Servings 2
Calories 723kcal

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
  • Salt
  • 2 slices Your choice of bread
  • 1 Avocado ripe, mashed
  • Salt to taste

Eggs

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

Kimchi

  • 1 cup Kimchi for serving

Kiwi Banana Avocado + Chia Seeds

  • 2 Kiwis peeled
  • 1 Banana
  • 1 Avocado ripe
  • 1 tsp Chia seeds

Green Tea

  • 2 cups Water
  • 2 bags Green Tea or 1 tsp loose leaf green tea per serving
US Customary - Metric

Instructions

  • Prep all ingredients as listed.
  • Make the pico: In a 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: Toast bread slices until golden and crisp.
  • Cook the eggs: Melt butter in a nonstick skillet over medium heat. Crack in eggs, season with salt and black pepper, and cook to your preferred doneness.
  • Assemble the avocado toast: Spread mashed avocado evenly over toast, season lightly with salt, and spoon pico generously over the top.
  • Prepare the green tea: Heat water until hot but not boiling. Place tea bags or loose leaf tea into cups or a teapot. Pour over hot water and steep for 2 to 3 minutes. Remove tea bags or strain.
  • Serve the avocado toast with three eggs per serving, kimchi, fruit, and green tea.

Nutrition

Calories: 723kcal | Carbohydrates: 51g | Protein: 24g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.3g | Cholesterol: 506mg | Sodium: 554mg | Potassium: 1822mg | Fiber: 20g | Sugar: 20g | Vitamin A: 1909IU | Vitamin C: 108mg | Calcium: 183mg | Iron: 6mg