Huevos Avocado with Pico de Gallo

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5 from 2 votes

A delicious hearty breakfast sandwich with loads of flavor and a southwestern flair.

Prep Time25

Cook Time20

Total Time25

Course: Breakfast

Cuisine: Mexican

Keyword: avocado, salsa

Servings: servings

Calories: 622kcal

Author: Tricia

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.

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