A Tropical Twist on Avocado Toast!
Discover the ultimate summer breakfast with my Mango Salsa Avocado Toast. This delightful avocado toast recipe combines the creamy goodness of classic avocado toast with the vibrant flavors of fresh mango salsa. Perfect for those mornings when you need a quick, healthy, and delicious start to your day.
If you love avocado toast, you’re in for a treat with this mango salsa version. The tangy and sweet mango salsa pairs perfectly with the creamy avocado, creating a flavor explosion that will wake up your taste buds. Plus, with a poached egg on top, the runny yolk adds a rich, savory touch that’s simply irresistible.
One of the best things about this avocado toast with mango salsa is how easy it is to prepare. In just minutes, you can have a high-protein, satisfying breakfast that’s not only delicious but also nutritious. It’s crunchy, tangy, juicy, and everything you need to start your day right.
Whether you’re a fan of classic avocado toast or looking to try something new, this mango salsa avocado toast is a must-try. The fresh microgreens add a delightful crunch and a burst of freshness that makes every bite more rewarding. And the best part? You can enjoy this amazing avocado toast recipe anytime, whether it’s for breakfast, brunch, or even a light lunch.
So, if you’re looking for a way to jazz up your morning routine, give this mango salsa avocado toast a try. It’s a tropical twist on a classic favorite that’s sure to become a new staple in your breakfast lineup.
Macros Per Serving
469 Cal | 48g Carbs | 18g Fat | 30g Protein
Recipe Card
Mango Salsa Avocado Toast
Ingredients
Toast:
- 2 slices Seven Grain Avocado Bread (Anthony & Sons Bakery)
- 2 Large Brown Eggs (Vital Farms)
- 25 g Avocado (slices)
Mango Salsa:
- 33 g Mango (cubed)
- 33 g Chopped Tomatoes (cubed)
- 17 g Red Onion (diced)
- 17 g Jalapeño (diced)
- 2 tbsp Cilantro (chopped)
- ½ Lime (juiced)
- Salt
To Top:
- 28 g Fat Free Feta (Athenos)
- Microgreens (Back to the Roots)
- Crushed Red Pepper
Instructions
Poached Eggs:
- Bring a pot of water to a slow simmer. I used this silicone poached egg basket thing and it worked super well! Place into your pour with the suggested amount of water and add in a splash of vinegar.
- Then carefully crack in an egg and let it cook for 3-4 minutes. The egg whites should wrap around the yolk. You can also do the whirlpool method if you don’t have the poached egg basket. Repeat for the second egg.2 Large Brown Eggs
Mango Salsa:
- While that is going, prep your mango salsa. All you need to do is chop up your ingredients and add to a bowl. Adjust the spice and salt as needed.33 g (0.2 cups) Mango, 33 g (0.2 cups) Chopped Tomatoes, 17 g (1.5 tbsp) Red Onion, 17 g (1.5 tbsp) Jalapeño, 2 tbsp Cilantro, 1/2 Lime, Salt
- Toss all together and let that sit and marinate as well.
Toast:
- Toast your bread slices in a toaster or toaster oven until desired crispness.2 slices Seven Grain Avocado Bread
- Mash your avocado right on top until smooth. Then top with your mango salsa.25 g (1.5 tbsp) Avocado
- Add a poached egg to each and sprinkle with your feta.28 g (2 tbsp) Fat Free Feta
- Finally, add in your fresh microgreens and crushed red pepper.Microgreens, Crushed Red Pepper
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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