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Eggs on toast with Salsa
  • 4 regular eggs
  • 4 regular slices wholegrain bread
  • 4 medium tomatoes, chopped
  • 2 avocadoes, peeled, stoned and chopped
  • 1 medium red onion, finely diced
  • 2 tablespoons lemon juice
  1. Mix tomato, avocado, red onion and lemon juice in a bowl to make salsa. Set to one side.
  2. Toast bread and use biscuit cutter to cut out centre of each piece of toast.
  3. Using a non-stick pan or lightly greased frying pan place two pieces of toast at a time in the pan.
  4. Break an egg into the centre and cook for 3-4 minutes, flip the eggs and toast if you want to cook more quickly.
  5. Remove the eggs and toast from frying pan onto plate and top with salsa, serve immediately.
  6. Repeat from step 3 for remaining eggs.


  • Serve with additional vegetables, sliced mushrooms and wilted spinach.

Storage Suggestions

Store salsa separately from egg toasties in refrigerator for up to 3 days.

Equipment List

  • Chopping board
  • Large knife
  • Small bowl
  • Toaster
  • Non-stick Frying pan
  • Round biscuit cutter
  • Egg flip
  • Spoon

Nutrition Information

360g Quantity per serving Quantity per 100g
Energy 1473kJ 409kJ
Protein 13.4g 3.7g
Fat, total 22.9g 6.4g
— Saturated 5.1g 1.4g
Carbohydrate 19.1g 5.3g
— Sugars 6.4g 1.8g
Fibre 7.7g 2.2g
Sodium 226mg 63.8mg