Venezuelan Brunch Delight: Aromatic Avocado Toast with Tropical Fruit Salsa and Eggs
Discover this delightful and easy-to-make Venezuelan brunch recipe featuring avocado toast with a zesty tropical fruit salsa and perfectly poached eggs. Perfect for a weekend treat or entertaining guests, this scrumptious meal is both delicious and photogenic.
Allergens
Eggs, wheat
Ingredients
- 2 slices whole wheat bread, preferably sourdough 1 ripe avocado Juice of 1 lime Salt and pepper, to taste 2 large eggs 2 tablespoons olive oil 1/2 cup diced mango 1/2 cup diced papaya 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 1 tablespoon honey Pinch of cayenne pepper Cherry tomatoes, halved, for garnish
Instructions
- Prepare the tropical fruit salsa by combining mango, papaya, red onion, and cilantro in a bowl. Toss with honey and a pinch of cayenne pepper, then set aside to allow flavors to meld.
- Toast the bread slices until golden brown. In a separate bowl, mash the avocado with lime juice, salt, and pepper to taste. Spread the mashed avocado evenly on each toast slice.
- Poach the eggs by gently cracking them into a shallow pan of simmering water and cooking for 2 4 minutes until the yolks are soft and cooked to your desired consistency.
- Remove the poached eggs from the water with a slotted spoon, allowing excess water to drain. Place one poached egg on top of each avocado toast slice.
- Garnish with cherry tomatoes and a generous spoonful of the tropical fruit salsa. Serve immediately.
Chef’s Insight
The combination of flavors and textures in this dish truly captures the essence of Venezuelan cuisine. Be sure to use ripe and juicy fruits for the salsa, as this will greatly enhance the overall taste experience.
Notes
This recipe is suitable for a standard diet, but please be aware of the allergens mentioned. Adjust cooking times as needed based on your appliances and ingredients.