Huevos Rancheros with Avocado Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Simply A (RD) Fact: Did you know that avocados are actually a fruit?! They are loaded with heart healthy fats!
  • ½ Hass avocado, diced finely
  • 5-6 grape tomatoes, finely chopped
  • 1 scallion, white part finely minced and the greens sliced thin
  • ½ teaspoon Kosher salt
  • Juice from ½ lime
  • 4 eggs
  • 2 teaspoons unsalted butter or canola oil
To make the salsa:
  1. In a small bowl, combine avocado, tomatoes, and scallion whites. Stir to combine.
  2. Add in lime juice and salt and toss gently to combine. Set salsa aside.
To make the eggs:
  1. In a non-stick skillet set over low heat, add in some butter.
  2. When the butter melts, crack in a couple of eggs (I cook two eggs at a time). Allow the egg to cook until the under side is set. Now there are two schools of sunny-side up egg-ness. There is the method that I use - I pop a lid on the pan and allow the egg to steam slightly so the white is set and the yolk isn't too soft. OR, you can do the hot oil baste method - this is when you cook the eggs in canola/vegetable oil and spoon the hot oil onto the white to set it. The benefit of the baste method is that the egg yolks stay clear and yellow - the steam method makes them slightly cloudy. You choose whatever method you like the best!
To assemble:
  1. Gently side two cooked eggs onto a pretty plate. Top with half the salsa and garnish with the sliced scallion greens. Then dig in!
Nutrition Information
Serving size: 2 eggs + ½ the salsa Calories: 255 calories Fat: 20gm Saturated fat: 6gm Carbohydrates: 6gm Sodium: 607mg Fiber: 3gm Protein: 14gm Cholesterol: 383mg
Recipe by Simply A (RD) Foodie at