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Avocado and Poached Eggs on Bed of Kale with Salsa

average rating is 3 out of 5, based on 150 votes

- Add a sprinkle of grated low-fat cheese or a dollop of Greek yogurt for extra creaminess.

- Enjoy with a side of whole-grain toast or a slice of high-fiber bread.

- Savor this dish as a nutritious breakfast or a light brunch option.



Prep Time


Total Time







high-protein Diabetic-friendly Nutritious breakfast Low-carb recipe Healthy eating Soza program Salsa Avocado and poached eggs


For the Dish:

- 2 large eggs

- 2 ripe avocados, halved and pitted

- 4 cups kale, stems removed and chopped

- Olive oil for sautéing

- Salt and pepper, to taste


For the Salsa:

- 1 cup diced tomatoes

- 1/4 cup diced red onion

- 1/4 cup chopped fresh cilantro

- 1 jalapeño, seeds removed and minced

- Juice of 1 lime

- Salt and pepper, to taste


1. Prepare the salsa by combining diced tomatoes, red onion, cilantro, minced jalapeño, lime juice, salt, and pepper in a bowl. Set aside to let the flavors meld.


2. In a skillet, heat a small amount of olive oil over medium heat. Add the chopped kale and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.


3. In a separate pot, bring water to a gentle simmer. Add a splash of vinegar to the water (optional) to help the eggs hold their shape.


4. Carefully crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water and gently slide the eggs into the water. Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.


5. While the eggs are poaching, scoop out a little flesh from the center of each avocado half to create a well for the egg.


6. To assemble, place a halved avocado on each plate. Fill the well with sautéed kale, then carefully place a poached egg on top.


7. Serve with a generous spoonful of salsa on top.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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