Description
Salsa stuffed warm avocados with a crispy breadcrumb topping, crowned with runny poached eggs for a delightful brunch or breakfast treat.
Ingredients
Scale
- 2 ripe avocados, cut in half and de-stoned
- 2 tomatoes, chopped small
- Squeeze of lime juice
- Fresh coriander, a small handful, chopped
- 1 small red onion, diced
- A handful of breadcrumbs (use panko)
- Salt and pepper to taste
- Chilli flakes, to taste
- Olive oil, for drizzling
- 4 eggs
- Water, for poaching
- Salt, for poaching water
Instructions
- Preheat your oven to 200°C (Gas Mark 6).
- In a bowl, mix the chopped tomatoes, lime juice, salt, pepper, diced red onion, chilli flakes, and chopped coriander. Drizzle with olive oil and mix well.
- Stuff each avocado half with the tomato mixture, pressing down gently to fill the cavity.
- Sprinkle a generous amount of breadcrumbs over the stuffed avocados.
- Place the avocados on a baking tray and bake in the preheated oven for about 10-12 minutes, or until the breadcrumbs are golden and crispy.
- Meanwhile, bring a pot of water to a gentle simmer and add a pinch of salt. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- Carefully remove the poached eggs with a slotted spoon and place one on top of each stuffed avocado half.
- Serve immediately, with optional tortillas for dipping.
Notes
For a spicier kick, add more chilli flakes to the salsa. Serve with warm tortillas for dipping. Store any leftover salsa in the refrigerator for up to 2 days. Ensure the poached eggs are cooked just before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed avocado half with poached egg
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 28
- Carbohydrates: 20
- Fiber: 10
- Protein: 10
- Cholesterol: 190