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.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Author: Ritisha
Course: Breakfast
Cuisine: American
Servings: 2Toasts
Calories: 468.9kcal
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Ingredients
Toast:
2slicesSeven Grain Avocado Bread(Anthony & Sons Bakery)
2Large Brown Eggs(Vital Farms)
25gAvocado(slices)
Mango Salsa:
33gMango(cubed)
33gChopped Tomatoes(cubed)
17gRed Onion(diced)
17gJalapeño(diced)
2tbspCilantro(chopped)
½Lime(juiced)
Salt
To Top:
28gFat Free Feta(Athenos)
Microgreens(Back to the Roots)
Crushed Red Pepper
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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(0.2cups) Mango, 33 g(0.2cups) Chopped Tomatoes, 17 g(1.5tbsp) Red Onion, 17 g(1.5tbsp) 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(1.5tbsp) Avocado
Add a poached egg to each and sprinkle with your feta.
28 g(2tbsp) Fat Free Feta
Finally, add in your fresh microgreens and crushed red pepper.