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Avocado Toast with Pico de Gallo

Prep Time 10 minutes
Cook Time 6 minutes
Servings 2
Calories 588kcal

Ingredients

Coffee

  • Coffee
  • Your choice of creamer optional
  • Your choice of sweetener optional

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

  • 2 tsp Butter
  • 6 Eggs
  • Salt to taste
  • Black pepper to taste

Mandarin Oranges Pomegranate & Chia Seeds

  • 2 Mandarin oranges peeled and segmented
  • ½ cup Pomegranate seeds
  • 1 tsp Chia seeds
US Customary - Metric

Instructions

  • Prepare all ingredients as listed.
  • Brew and prepare the coffee to your liking.
  • Combine tomato, red onion, jalapeño if using, cilantro, lime juice, olive oil, and a pinch of salt in a bowl. Mix well and set aside.
  • Toast bread slices until golden and crisp.
  • Melt butter in a nonstick skillet over medium heat. Crack in eggs, season with salt and black pepper, and cook to desired doneness.
  • Spread mashed avocado evenly over the toasted bread and season lightly with salt. Spoon pico generously over the avocado.
  • Combine mandarin segments and pomegranate arils in a bowl and sprinkle with chia seeds.
  • Serve the avocado toast with eggs, fruit, and coffee.

Nutrition

Calories: 588kcal | Carbohydrates: 47g | Protein: 24g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 502mg | Sodium: 366mg | Potassium: 1138mg | Fiber: 13g | Sugar: 20g | Vitamin A: 2142IU | Vitamin C: 52mg | Calcium: 181mg | Iron: 4mg