Mexican Avocado Toast with Poached Egg
This Mexican avocado toast with poached egg is your new favorite easy breakfast or lunch! Takes less than 15 minutes to make and chock full of uh-mazing flavor.
Ingredients
- 1/4 cup mayo
- 1 small lemon
- 1 ripe avocado
- 1/3 cup roasted corn*
- 1/4 cup cotija cheese**
- 1/2 cup microgreens
- 1 fresno chile
- 1 lime
- 1 Tablespoon white vinegar
- 2 large eggs
- 2 slices of thick sourdough or superseed bread
- kosher salt and fresh cracked pepper
Instructions
- Make the aioli: combine mayo, zest of small lemon, and 1 Tablespoon of fresh lemon juice in a small bowl. Add salt and pepper (a couple cranks of fresh cracked pepper and a sprinkle of sea salt or kosher salt will do) and set aside.
- Prepare the rest of the avocado toast toppings. Half and thinly slice avocado and set aside. Warm corn in microwave or over stove in a nonstick pan until warm. Lightly salt the corn, remove from heat, and set aside. With a spoon or knife, carefully break up some of the cotija cheese until crumbly and set aside. Rinse and pat microgreens dry with paper towel or clean towel and set aside. Rinse and thinly slice fresno chile and set aside. Cut lime into thick wedges and set aside.
- Poach your eggs. Bring a small or medium pot of water half full, to a gentle simmer. Add white vinegar. Set a fine mesh sieve or strainer on top of a similar sized bowl. Crack egg carefully over the sieve/strainer and let the loose/excess egg whites gently fall into the bowl beneath. Gently pour the egg into the simmering pot. Repeat with the second egg and cook for 2-3 minutes for a perfectly poached egg. Using a slotted spoon, remove eggs from pot when done cooking and set aside until ready for use.
- Toast the bread. Spread with a pat of the lemon aioli and assemble your avocado toast in layers as follows: sliced avocado, a sprinkle of salt and pepper, roasted corn, cotija cheese, poached eggs (one per slice of toast), microgreens, and fresno chiles (use anywhere from 2-6 chiles per slice of toast). Serve with lime wedges on the side and enjoy immediately.
Notes
*We love using the Trader Joe’s roasted corn for this recipe, which you can find in their freezer section. You can alternatively use any form of cooked corn. Just make sure it doesn’t have a lot of accompanying moisture when placing on your toast.
**Cotija cheese can usually be found in the refrigerated sections of the grocery store, near other Mexican ingredients. In a pinch you can use feta cheese instead and it will still taste delicious.