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Southwest Avocado Toast with Poached Eggs
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
- 1 15-oz can southwest corn kernels, drained
- 2-3 tbsp chopped red onion
- 1/4 cup fresh cilantro
- 3-4 eggs
- 1 tbsp distilled white vinegar
- 1 lime
- 2 avocados
- Dash of salt/pepper
- Preferred sliced bread
- Desired amount of chopped jalapeños and feta (or queso fresco)
Instructions
- Start by combining one 15 oz can of southwest whole corn kernels (drained), 2-3 tbsp chopped red onion, and 1/4 cup fresh cilantro in a bowl.
- Next, begin to toast preferred bread.
- To poach the eggs, start by bringing 1-2 inches of water to a boil. Add 1 tbsp of vinegar to the water (I used distilled white vinegar). Crack your egg into a small dish, then carefully slide it into the water. Cover the pan and cook for about 3-4 minutes. Carefully remove the egg with a slotted or mesh spoon.
- To assemble your toasts, grab a slice of the toasted bread and spread on approximately 1/2 avocado. Add desired amount of the corn mixture and poached egg. Then top everything with a squeeze of fresh lime juice, chopped jalapeños, feta (or queso fresco), and a dash of salt and pepper.
Notes
Home Chef Tip: If you are planning on poaching the eggs in advance, make sure not to overcook them in the water since reheating will continue to cook the yolks. They will no longer be runny.
This article and recipe adapted from this site
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