Mexican Brunch Delight: Avocado Toast with Chorizo and Poached Eggs

Allergens

Eggs, Chorizo (may contain pork or beef)

Ingredients

• 2 slices of whole grain bread
• 1 ripe avocado, pitted and peeled
• 4 large eggs
• 2 oz Mexican chorizo, casing removed
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Toast the bread slices until golden brown. Set aside.
2. Slice the avocado in half and remove the seed. Mash the avocado flesh with a fork until smooth and creamy. Season with salt and pepper to taste.
3. Heat the olive oil in a small pan over medium heat. Crumble the chorizo into the pan and cook, stirring occasionally, until browned and crispy. Remove from heat and set aside.
4. Fill a shallow saucepan with water and bring to a simmer. Crack each egg into a separate bowl, then gently slide the eggs into the simmering water. Cook for 3 4 minutes or until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
5. Assemble the toast: Spread a generous layer of mashed avocado onto each toast slice, then top with a poached egg. Sprinkle chorizo crumbles over the top, garnish with cilantro leaves, and serve immediately.

Chef’s Insight

The key to perfect poached eggs is fresh, room temperature eggs and a gentle swirl of simmering water before sliding the egg in.

Notes

Use fresh, ripe avocados for optimal creaminess.