Avocado Salsa Eggs Florentine
Not sure how you’d like your eggs in the morning? Imagine them poached and drizzled in a creamy chipotle cheese sauce, on a bed of zingy, chilli infused smashed avocado…for only 342 calories per plateful! A Mexican-style way to start the day, these mildly fiery flavours are best enjoyed on a fluffy, toasted muffin.
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NutritionPer Serving
- Calories342
- Carbs26g
- Protein19g
- Fat17g
- Saturates5.3g
- Sugars7.4g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
In the mood to start the day with something a little bit different? Our Avocado Salsa Eggs Florentine always goes down a storm at brunch o’clock. We’ve combined vibrant smashed avocado with a creamy chipotle-infused cheese sauce, to give our fluffy poached eggs a Mexican-inspired flavour boost.
You won’t find a shop-bought cheese sauce here; we’ve stirred together light Primula cheese, chipotle paste, skimmed milk and a touch of salt and pepper, to create our luxuriously silky sauce. Don’t forget to drizzle plenty on top of your eggs!
If you’re not a breakfast or brunch person, there’s nothing to stop you rustling up our zingy-topped toasted muffins in the evening! Pair with our Sweet Potato Fries or Mexican-Style Corn on the Cob for an easy, fiesta-like feast.
What diets is this Avocado Salsa Eggs Florentine suitable for?
Avocado Salsa Eggs Florentine can be enjoyed on gluten-free diets, if served with a gluten-free English muffin.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Avocado Salsa Eggs Florentine?
Chipotle paste gives your cheese sauce an instant Mexican-style flavour boost. You should be able to find it at most supermarkets, or on Amazon.
You’ll also want to make sure you’ve got Sriracha handy in your store cupboard. It pairs like a dream with the lime in our zingy homemade salsa.
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‘Amazing and filling’
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A drizzle of Sriracha goes deliciously well with eggs and salsa.
Give your cheese sauce a mildly fiery flavour boost with chipotle paste.
How many calories are in this Avocado Salsa Eggs Florentine?
This Avocado Salsa Eggs Florentine is included in our Everyday Light category because it contains just 339 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Avocado Salsa Eggs Florentine recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and peppers and fry for 5 minutes until soft.
Step 2
While the peppers are cooking add the mashed avocado, garlic, red chilli, lime juice and Sriracha to a bowl and mix to combine. Season with salt and pepper.
Step 3
Bring a small saucepan of water to the boil then lower the heat to a gentle boil. Stir the pan in a circular motion to create a tornado-like motion. Add the eggs; the motion of the water swirling will keep the eggs together as they cook. Cook for 2-3 minutes and remove with a slotted spoon.
Step 4
While the eggs are cooking add the Primula, milk and chipotle paste to a small microwavable bowl or jug. Whisk together and season with salt and pepper. Heat for 30 seconds in the microwave until smooth and glossy. Leave to one side.
Step 5
Lightly toast the muffin, then add each half to a plate. Spread the muffin with the avocado mixture. Top the avocado with the cooked peppers and onion. Add the poached egg and pour over the cheese sauce. Add the jalapeños, if using, and sprinkle over the chopped coriander.
What could I serve with this Avocado Salsa Eggs Florentine?
If you love the Mexican-inspired flavours in our Avocado Salsa Eggs Florentine, try these slimming-friendly side dishes for a fiery, filling, breakfast-style dinner:
How do you know when Avocado Salsa Eggs Florentine is cooked?
You’ll want to keep stirring your eggs in a tornado-like motion for around 2-3 minutes. Remove them gently with a slotted spoon. You’ll know your cheesy sauce is ready when it’s smooth and glossy (this will take around 30 seconds in the microwave).
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and remained at that temperature for 2 minutes.
How long can you keep Avocado Salsa Eggs Florentine in the fridge?
This recipe isn’t suitable for refrigerating. Serve and enjoy it while it’s fresh!
Can I freeze Avocado Salsa Eggs Florentine?
No, this recipe isn’t suitable for freezing.
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Avocado Salsa Eggs Florentine
Our Mexican-style poached eggs come drizzled in a chipotle-infused cheese sauce, with zingy lime salsa. And yes, they're slimming friendly!
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Prep Time
15 MINS
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Cook Time
8 MINS
- KCals 342
- Carbs 26G
Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and peppers and fry for 5 minutes until soft.
- While the peppers are cooking add the mashed avocado, garlic, red chilli, lime juice and Sriracha to a bowl and mix to combine. Season with salt and pepper.
- Bring a small saucepan of water to the boil then lower the heat to a gentle boil. Stir the pan in a circular motion to create a tornado-like motion. Add the eggs; the motion of the water swirling will keep the eggs together as they cook. Cook for 2-3 minutes and remove with a slotted spoon.
- While the eggs are cooking add the Primula, milk and chipotle paste to a small microwavable bowl or jug. Whisk together and season with salt and pepper. Heat for 30 seconds in the microwave until smooth and glossy. Leave to one side.
- Lightly toast the muffin, then add each half to a plate. Spread the muffin with the avocado mixture. Top the avocado with the cooked peppers and onion. Add the poached egg and pour over the cheese sauce. Add the jalapeños, if using, and sprinkle over the chopped coriander.
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