4 slices of whole grain or sourdough toast
4 slices of pepper-jack cheese
2 avocados1 lemon, freshly squeezed
2 tbsp cumin powder
1 tbsp salt1 can of corn or 1 cup frozen corn kernels, boiled
3-4 tbsp Greek full-fat yogurt
1 tbsp mayo
2 tbsp hot chili powder
1 tbsp olive oil
1 tbsp vinegar
Optional: Lime chili salt from Trader Joe’s
Place slices of toast on cheese and toast in oven at 350 Degrees Fahrenheit (220C) for approximately 10 minutes until cheese is melted.
In a bowl, prepare avocado mixture by mashing together avocado, cumin, salt, and lemon juice.
In a separate bowl, combine corn, Greek yogurt, olive oil, mayonnaise, and chili powder.
Meanwhile, in a small pot ¾ full of water, let it start to boil over medium heat. Drop vinegar and once bubbles start to foam, swirl the water (I usually prefer to do this with a fork) and then drop an egg into the middle (from a cup). Cook the egg 3-4 minutes until poached. Finish cooking the remainder of the eggs.
To plate, add smashed avocado onto the cheese toast, pile the corn, add the poached egg. Finally, to garnish, sprinkle Lime chili salt (if this is possible to obtain), or paprika for décor and taste.