@blackskullsreaper: Zesty Avocado & Jammy Egg Toast with Tomato-Cilantro Salsa 🥑🥚 Zesty Avocado & Jammy Egg Toast with Tomato-Cilantro Salsa 🥑🥚 A fresh, colorful breakfast toast stacked with creamy avocado, perfectly jammy eggs, juicy cherry tomatoes, crisp red onion, and loads of fresh cilantro. A little chili brings the heat—this one absolutely slaps for breakfast or brunch! 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 2 slices whole-grain or sourdough bread 1 large ripe avocado 3 large eggs ¾ cup cherry tomatoes, halved ¼ small red onion, thinly sliced ¼ cup fresh cilantro, roughly chopped 1 tbsp fresh lime juice ½ tsp red pepper flakes 1 tsp extra-virgin olive oil Sea salt, to taste Freshly cracked black pepper, to taste 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 Get that toast crispy: Toast the bread until deeply golden around the edges with a satisfying crunch while keeping the middle slightly chewy. Make the avocado layer: Slice or roughly mash the avocado and toss it with lime juice and a pinch of sea salt. Spread it generously over both pieces of warm toast. Cook those jammy eggs: Bring a saucepan of water to a gentle boil. Carefully lower in the eggs and cook for about 7–8 minutes for firm whites and soft, golden centers. Transfer immediately to ice water, peel, and halve. Make the fresh topping: Toss the cherry tomatoes, thinly sliced red onion, and chopped cilantro with olive oil, a squeeze of lime, salt, and black pepper. Load up the toast: Arrange the egg halves over the avocado, then tuck the cherry tomatoes and red onion slices around them. Scatter plenty of fresh cilantro over everything. Bring the heat: Finish with red pepper flakes, freshly cracked black pepper, and another squeeze of lime. Serve right away while the toast is still crisp. Fresh, creamy, spicy—heck yeah! Prep Time: 10 minutes | Cooking Time: 8 minutes | Total Time: 18 minutes Kcal: ~650 per serving | Servings: 1 hearty serving

2026-09-20 14:12:28

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