Huevos Avocado with Pico de Gallo
Description
In about 30 minutes you can make these breakfast sandwiches. They are hearty sandwiches with a southwest flavor that will delight you and your family or guests.
Ingredients
2 toasted English muffins
4 soft poached eggs *
½ avocado, sliced and sprinkled with freshly squeezed lime juice
½ cup shredded mixed cheese, your choice
2 T. sour cream
½ c. pico de gallo (recipe follows)
salt, to taste
freshly ground black pepper, to taste
hot sauce, if desired
Pico de Gallo:
½ c. diced sweet onion
1 c. chopped ripe tomatoes
1 c. loos) cilantro leaves
1 small jalapeño, minced (seeds and white membrane removed)
freshly squeezed juice of ½ lime
salt, to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Toast the English muffins; top with sour cream, sliced avocado, pico de gallo, cheese and poached eggs. Salt and pepper, to taste. Garnish with hot sauce, if desired and more shredded cheese . Serve with a small cup of black beans.
**Poached eggs,:
Fill a medium saucepan with a few inches of water. Add a splash of vinegar; heat until the water is just about to boil. Swirl the water with a large spoon; gently add one egg to the center of the swirl. Cook, but do not boil, until the whites are set, but the yolk is still runny, about 3-4 minutes. Remove egg from the water using a slotted spoon to drain. Repeat with remaining eggs.
Pico de Gallo:
Rough chop the cilantro leaves; combine with all other ingredients in a small bowl. Refrigerate until ready to use.
Makes 4