Poached Eggs with Jalapeño and Avocado Cream

Makes: 6 servings

Prep Time: 15 min

Cook Time: 10 min


  • 1 avocado
  • ¼ cup drained Rio Luna Organic Diced Jalapeños
  • ¼ cup chopped yellow onions
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped plum tomatoes
  • ¼ cup lime juice
  • 1-3/4 teaspoons kosher salt, divided
  • 1 tbs white vinegar
  • 6 eggs
  • ½ tsp ground black pepper
  • 6 multi-grain English muffins, toasted
  • 3 tbs Rio Luna Organic Diced Green Chiles

Made With


  1. Mash avocado in medium bowl with fork. Add jalapeños, onions, cilantro, tomatoes, lime juice and ¼ teaspoon salt. Mix well.
  2. Bring about 8 cups water to boil in shallow pot. Add vinegar and 1 teaspoon salt. Crack eggs, 1 at a time, into small bowl then tip into water. Remove pan from heat; cover. Let stand up to 6 min. or until egg whites are just set and opaque. Remove eggs from water with slotted spoon and drain on paper towels. Season with pepper and remaining ½ teaspoon salt.
  3. Top each English muffin with avocado mixture and 1 poached egg. Garnish with green chiles.

Recipe Note

Prepare fried or scrambled eggs instead of poaching them.