Huevos Avocado with Pico de Gallo

• Vegetarian

• Produce

  • 1/2 Avocado

• Refrigerated

  • 4 Eggs, soft

• Condiments

  • 1 Hot sauce if desired
  • 1/2 cup Pico de gallo

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Bread & Baked Goods

  • 2 English muffins, toasted

• Dairy

  • 1/2 cup Cheese, Mixed
  • 2 tbsp Sour cream

Found on savingdessert.com

Description

Ingredients

• ½ cup diced sweet onion
• 1 cup chopped ripe tomatoes
• 1 cup (loose) cilantro leaves
• 1 small jalapeño, minced (seeds and white membrane removed)
• juice of ½ lime
• salt to taste

Directions

• Toast the english muffins then top with sour cream, sliced avocado, pico de gallo, cheese and poached eggs. Salt and pepper to taste. Garnish with hot sauce and more shredded cheese if desired. Serve with a small cup of black beans.
• * To poach the eggs, fill a medium saucepan with a few inches of water. Add a splash of vinegar and heat until the water is just about to boil. Swirl the water with a large spoon and gently add one of the eggs to the center of the swirl. Cook (do not boil) until the whites are set but the yolk is still runny, about 3-4 minutes. Remove the egg from the water using a slotted spoon to drain. Repeat with remaining eggs and serve immediately.
• Rough chop the cilantro leaves and combine with all other ingredients in a small bowl. Refrigerate until ready to use.