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Huevos Avocado with Pico de Gallo

Published on January 6, 2016 Updated on July 21, 2022 By:
5 from 2 votes
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Huevos Avocado with Pico de Gallo

 

Like most people I often find myself looking forward to the weekend.  There’s nothing like free time to do what we need to do, as well as what we want to do.  Sometimes we end up doing more of what we “need” instead of “want” – but it all balances out … eventually 🙂  One of the things I “want” to do more often is enjoy a healthy, hearty and delicious breakfast to get us started without spending the entire morning in the kitchen.  This breakfast of Huevos Avocado with Pico de Gallo is all that and easy to make too!

 

 

Huevos Avocado with Pico de Gallo

With minimal prep time, pico de gallo is as a wonderful double duty breakfast component.  The leftovers are great as a topping for grilled fish or chicken, and a tasty snack with chips.  Add sliced avocado, a little grated cheese and a dollop of sour cream, and you have a fantastic breakfast sandwich with a southwestern flair in less time than it takes to make biscuits and gravy!  Black beans and pico de gallo for breakfast or brunch?  Absolutely!  Beans and eggs are not as heavy as sausage or bacon, but completely satisfying with plenty of “stick-with-it-ness.”  The creaminess of avocado and sour cream are wonderful on toasted english muffins.   Oh and eggs – did I mention the wonderful soft poached eggs with grated cheese?

 

Huevos Avocado with Pico de Gallo

Maybe a dash of hot sauce?  Yes I think so!

 

Huevos Avocado with Pico de Gallo

 

Don’t forget  your PIN!

Huevos Avocado with Pico de Gallo - a terrific breakfast sandwich loaded with fresh pico de gallo, cheese, and perfect poached eggs. www.savingdessert.com

Huevos Avocado with Pico de Gallo

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 servings
Course: Breakfast
Author: Tricia
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5 from 2 votes
A delicious hearty breakfast sandwich with loads of flavor and a southwestern flair.

Ingredients

For the Huevos Avocado:

  • 2 english muffins toasted (4 slices)
  • 4 soft poached eggs *
  • ½ avocado sliced and sprinkled with fresh lime juice
  • ½ cup shredded mixed cheese I used smoke apple Gouda and sharp cheddar
  • 2 tablespoons sour cream
  • ½ cup pico de gallo (see recipe below)
  • Salt and fresh ground pepper
  • Hot sauce if desired

For the Pico de Gallo:

  • ½ cup sweet onion diced
  • 1 cup ripe tomatoes chopped
  • 1 cup loose cilantro leaves
  • 1 small jalapeño minced (seeds and white membrane removed)
  • juice of ½ lime
  • salt to taste

Instructions

For the Huevos Avocado:

  • Toast the english muffins then top with sour cream, sliced avocado, pico de gallo, cheese and poached eggs. Salt and pepper to taste. Garnish with hot sauce and more shredded cheese if desired. Serve with a small cup of black beans.
  • * To poach the eggs, fill a medium saucepan with a few inches of water. Add a splash of vinegar and heat until the water is just about to boil. Swirl the water with a large spoon and gently add one of the eggs to the center of the swirl. Cook (do not boil) until the whites are set but the yolk is still runny, about 3-4 minutes. Remove the egg from the water using a slotted spoon to drain. Repeat with remaining eggs and serve immediately.

For the Pico de Gallo:

  • Rough chop the cilantro leaves and combine with all other ingredients in a small bowl. Refrigerate until ready to use.

Recipe Notes

  • Makes 1 1/2 cups of Pico de Gallo
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 622kcal | Carbohydrates: 40g | Protein: 34g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 445mg | Sodium: 1064mg | Potassium: 826mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2255IU | Vitamin C: 28mg | Calcium: 539mg | Iron: 3mg

Now I’m looking forward to the weekend again!  Hope you are too.  Thanks so much for stopping by!

Tricia

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32 Comments

  2. Looks so delicious and your photos are fabulous as always, especially love the last one with the egg yolk running, yum! I’m pretty much an eggs for breakfast every day kind of girl, but my breakfast eggs are not nearly as tasty looking as the ones you have here 🙂

    Reply

  5. Hi Tricia, breakfast is my favorite meal of the day, this looks delicious and I happen to have all the ingredients. Will surprise my husband this morning.

    Reply

  9. It would be a lot easier to roll out of bed each morning if I knew one of these was waiting for me! Absolutely gorgeous, from the perfect egg on down. Looks like something I need to put on the Saturday morning menu. 🙂

    Reply

  11. Tricia, these open sandwiches sound totally delicious and somehow you manage to give them this ethereal feel! I’m totally floating on cloud nine just looking at them! I love to cook and bake but I also want to be able to sit down to eat it with my family at the same time! I don’t know if I’d be as efficient in whipping these up as you are but it really looks like a restaurant brunch brought home. Totally packed with goodness. You make me crave breakfast more than ever!

    Reply

  12. This looks like the perfect way to start or finish the day! I love everything about this dish especially the simple list of ingredients and how easily it comes together. It would be a huge hit at my house.

    Reply

  14. YUM. This looks super good Tricia. An English muffin topped with egg is my go too breakfast (had it this AM) but mine are not in the same universe with your creation – may go to the store today for avocado. Your egg looks perfectly cooked. Knee is doing great and left one scheduled for the end of Feb.

    Reply

    • Thank you Jennifer. I wonder what it would be like to have someone cook for me and all I have to do i s just come to the table and eat – seriously interesting concept 🙂 Especially if they are a good cook.

      Reply