Tex Mex Toast
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Prep Time
10 MINS
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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
Instructions
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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.
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Lightly toast the bread and place on separate plates.
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Divide the avocado between the slices of toast and roughly spread out.
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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.
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Using a large slotted spoon, remove the poached eggs from the saucepan, and allow the water to drain off.
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Place a poached egg on top of each avocado toast.
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Add a spoonful of tomato salsa and yoghurt to each.
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Season with salt and pepper and garnish with lime wedges and coriander sprigs. Serve at once.