Chili Tomato Avocado Toast
-
10Prep Time Minutes
-
10Total Time Minutes
-
11Number of Ingredients
-
4Servings
Ingredients
- 1 can (540 mL) Aylmer® Accents® Chili Seasonings Diced Stewed Tomatoes
- 2 ripe avocados, halved, pitted, peeled and chopped
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) finely chopped fresh cilantro
- 1 clove garlic, minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper, divided
- 4 slices multi-grain bread, toasted
- 4 Gardein™ Original Breakfast Saus’age Patties, prepared according to package directions (optional)
- 4 eggs, poached
- 2 green onions, thinly sliced
Directions
-
Step one
Strain Aylmer® Accents® Chili Seasonings Diced Stewed Tomatoes (reserve juice for another use).
-
Step two
Stir together strained tomatoes, avocados, lemon juice, cilantro, garlic, salt, and pinch of pepper, mashing lightly to make chunky spread.
-
Step three
Spread tomato mixture over toast. Top with Gardein™ Original Breakfast Saus’age Patties (if using), poached eggs and green onions; sprinkle with remaining pepper.
Tips
To poach eggs, fill a medium saucepan with enough water to come 4 inches (10 cm) up side; bring to gentle simmer over medium heat. Stir in 1 tbsp (15 mL) vinegar. Break each egg into small dish. Stir water vigorously to create a vortex. Holding dish just above simmering water, slip each egg into swirling water. Reduce heat to medium-low; cook, in barely simmering water, for 3 to 5 minutes or until the white is set but yolk is still runny or cooked as desired. Remove eggs with slotted spoon; drain well on paper towel.
Preparation images
Chili Tomato Avocado Toast




