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Pico Avocado Toast

Fresh pico over avocado toast, topped with a poached egg.
Course Breakfast
Servings 1


  • 1-2 tbsp Red Onions, diced
  • ¼ Lime, juiced
  • 4-5 Cherry Tomatoes, diced
  • 1 tbsp Cilantro
  • 1 egg
  • ½ Avocado
  • 1 Whole Grain Toast
  • Salt, Pepper, Cayenne and Paprika. Optional


  • Heat a small pot of water over high heat and bring to a boil.
  • While water is heating up, dice red onion, tomatoes and cilantro and combine in small bowl. Squeeze ¼ lime juice over the mixture, stir and set aside.
  • Put bread in toaster. Once toast is done, transfer to a plate, cut avocado in half and take half of the avocado and smash it on the toast.
  • Once water is boiling, take out a mettle ladle and either put olive oil on it or spray it with non-stick spray. Crack one egg in the ladle and place in water but do not submerge completely. Once the edges of the egg are white, you will submerge the ladle in the hot water so that it cooks the top of the egg.
  • Wait about 2 minutes until slightly jiggly but top is white and carefully drain water from ladle. Be careful not to drop the egg.
  • Top toast with pico.
  • Carefully place the egg on top of the pico and then season with the following, which are optional: Salt, Pepper, Cayenne and Paprika.