Tex Mex Toast

  • 10MINS
  • 4MINS
  • Serves 2
  • 286KCAL

We love a good brunch recipe, and it doesn’t get much better than smashed avocado and poached egg on toast, especially with a Mexican-inspired twist! You can make this as spicy as you dare, with fresh, fiery chillies in the juicy, homemade tomato salsa. Don’t forget to add a dollop of fat-free Greek yoghurt to cool things down.

  • Breakfast pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Tex Mex Toast pinchofnom.com

NutritionPer Serving

  • Calories286
  • Carbs16g
  • Protein16g
  • Fat16g
  • Saturates3.9g
  • Sugars5.1g

The uncooked ingredients for Pinch of Nom's easy brunch recipe Tex Mex Toast are laid out on a table.

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!

You can’t go wrong with poached egg on toast. It’s one of those simple meals that doubles up as breakfast or lunch – or brunch if you fancy combining the two! 

To spice things up, we’ve added a punchy salsa to this Mexican-inspired recipe. Juicy tomatoes, spring onions, fragrant coriander and fresh red chillies go into the mix, although you can skip the chilli if you want to keep the flavour mild. 

A good squeeze of lime juice will zing all the fresh ingredients to life, making this the perfect brekkie when you need waking up! You can crunch your way through a slice of Tex Mex Toast for just 286 calories, so it’s a lovely light way to start the day. 

If you wanted to serve it for lunch, you could make it into a heartier meal with a side of Sweet Potato Fries or our crunchy Mexican-Style Slaw

What diets is this Tex Mex Toast suitable for?

This Tex Mex Toast recipe is suitable for vegetarians. It can be made gluten-free if you  switch the bread for a suitable alternative. For dairy-free diets, use a dairy-free Greek yoghurt substitute.

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

Do you need any special ingredients to make Tex Mex Toast?

You won’t need any special ingredients or equipment to make this easy brunch recipe. 

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

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How many calories are in this Tex Mex Toast?

There are 286 calories per portion in this Tex Mex Toast recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

Place the tomato, spring onion, lime juice, chilli (optional), coriander leaves and garlic granules in a small bowl. Mix and season to taste with salt and pepper.

Step 1 pinchofnom.com

Step 2

Lightly toast the bread and place on separate plates.

Step 2  pinchofnom.com

Step 3

Divide the avocado between the slices of toast and roughly spread out.

Step 3 pinchofnom.com

Step 4

Crack the eggs and gently lower into a medium saucepan of hot water. Poach for 3-4 minutes until the yolks are softly set. You can poach them a little longer if you like, depending on your personal preference.

Step 4 pinchofnom.com

Step 5

Using a large slotted spoon, remove the poached eggs from the saucepan, and allow the water to drain off.

Step 5 pinchofnom.com

Step 6

Place a poached egg on top of each avocado toast.

Step 6 pinchofnom.com

Step 7

Add a spoonful of tomato salsa and yoghurt to each.

Step 7 pinchofnom.com

Step 8

Season with salt and pepper and garnish with lime wedges and coriander sprigs. Serve at once.

A close-up shows Pinch of Nom's easy brunch recipe for Tex Mex Toast. A perfectly poached egg is oozing yellow yolk onto the tomato salsa, smashed avocado and crisp wholemeal toast.

What could I serve with this Tex Mex Toast?

Served on its own, this recipe is perfect for breakfast or brunch. To turn it into a hearty, filling lunch, you could serve it with any of the following side dishes:

Homemade Oven Chips pinchofnom.com
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  • 35MINS
  • 96KCal
Mexican-Style Slaw pinchofnom.com
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  • 10MINS
  • 85KCal
Sweet Potato Fries pinchofnom.com
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  • 50MINS
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Mexican-Style Corn on the Cob pinchofnom.com
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How do you know when Tex Mex Toast is cooked?

You should cook the egg until it’s poached to your liking. Cook for 3-4 minutes until the whites are set but the yolks are still soft. Alternatively, poach for a little longer if you prefer the yolk less runny. 

Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe! 

How long can you keep Tex Mex Toast in the fridge?

This easy brunch recipe should be made fresh and eaten right away. If you wanted to get ahead, you could prepare the tomato salsa in advance and store it covered in the fridge for 1-2 days.  

Can I freeze Tex Mex Toast?

This recipe is not suitable for freezing. 

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Tex Mex Toast

We love a good brunch recipe, and it doesn’t get much better than smashed avocado and poached egg on toast, especially with a Mexican-inspired twist! You can make this as spicy as you dare, with fresh, fiery chillies in the juicy, homemade tomato salsa. Don’t forget to add a dollop of fat-free Greek yoghurt to cool things down.
  • Prep Time
    10 MINS
  • Cook Time
    4 MINS
  • KCals 286
  • Carbs 16G

Ingredients

  • 2 thin slices of wholemeal bread
  • 1 avocado, peeled, stone removed and mashed
  • 2 eggs
  • 2 tbsp fat-free Greek yoghurt

For the tomato salsa

  • 1 medium tomato, chopped
  • 1 spring onion, chopped
  • 1 tsp fresh lime juice
  • pinch of fresh red chilli, deseeded and very finely chopped (optional)
  • 1 tsp fresh coriander leaves, chopped
  • pinch of garlic granules
  • salt and black pepper, to taste

To garnish

  • lime wedges and coriander sprigs
  • salt and black pepper, to taste

small bowl

medium saucepan

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Place the tomato, spring onion, lime juice, chilli (optional), coriander leaves and garlic granules in a small bowl. Mix and season to taste with salt and pepper.
  2. Lightly toast the bread and place on separate plates.
  3. Divide the avocado between the slices of toast and roughly spread out.
  4. Crack the eggs and gently lower into a medium saucepan of hot water. Poach for 3-4 minutes until the yolks are softly set. You can poach them a little longer if you like, depending on your personal preference.
  5. Using a large slotted spoon, remove the poached eggs from the saucepan, and allow the water to drain off.
  6. Place a poached egg on top of each avocado toast.
  7. Add a spoonful of tomato salsa and yoghurt to each.
  8. Season with salt and pepper and garnish with lime wedges and coriander sprigs. Serve at once.

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