Kenyan Brunch Delight: Avocado Toast with Grilled Eggs and Spicy Tomato Salsa

Allergens

Gluten (contains wheat)

Ingredients

• 4 slices of whole grain bread
• 2 ripe avocados
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 jalapeno pepper, deseeded and finely chopped
• 1 tbsp fresh cilantro, finely chopped
• 1 lime, juiced
• Salt and pepper, to taste
• Olive oil

Instructions

1. a. Toast the bread slices in a toaster or oven until golden brown. Set aside. b. In a non stick pan, heat olive oil over medium heat. Carefully crack the eggs into the pan and cook them sunny side up, seasoned with salt and pepper. Cook for 2 3 minutes or until the egg whites are set but yolks remain runny. Remove from heat. c. Meanwhile, in a mixing bowl, combine cherry tomatoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well to create the spicy tomato salsa. d. Mash avocados in a separate bowl with a fork, adding a splash of lime juice to prevent browning. Season with salt and pepper. e. Assemble the dish by spreading mashed avocado on each slice of toast, then placing a grilled egg on top. Serve with a generous spoonful of spicy tomato salsa on the side.

Chef’s Insight

The key to perfect grilled eggs is using medium heat, allowing the whites to set while keeping the yolks runny and soft.

Notes

Feel free to adjust the spiciness of the salsa according to your preference.