Avocado Salsa Eggs Florentine
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Prep Time
15 MINS
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Cook Time
8 MINS
- KCals 342
- Carbs 26G
Ingredients
- 2 medium eggs
- 1 toasting muffin sliced in half
- ½ green pepper deseeded and sliced
- ½ red onion peeled and sliced
- ½ avocado stone removed, and flesh mashed with a fork
- ½ red chilli deseeded and finely diced
- 1 garlic clove peeled and crushed
- 1 tbsp lime juice
- ¼ tsp Sriracha sauce
- salt and pepper to taste
- low-calorie cooking spray
- 2 g fresh coriander roughly chopped
- 30 g sliced jalapeños (optional)
For the cheese sauce
- 90 g light Primula cheese
- 1 tbsp skimmed milk
- ½ tsp chipotle paste
- salt and pepper to taste
Instructions
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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.
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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.
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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.
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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.
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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.