Egg and Cheese Toasts with Salsa

A vibrant, protein-packed dish featuring crispy, cheese-topped rolls, golden fried eggs, and fresh tomato salsa—ideal for breakfast or brunch.

Recipe Basics

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes

• Servings: 2

Ingredients

For the salsa:

• 4 tablespoons extra-virgin olive oil

• ¼ medium white onion, finely chopped (about ¼ cup)

• 1–3 serrano chiles, stemmed and chopped (adjust for heat: 1 seeded for mild, 3 with seeds for spicy)

• 2 garlic cloves, minced

• 1 (28-ounce) can diced tomatoes (preferably fire-roasted)

• Kosher salt to taste

For the cheese toasts:

• 2 bolillos or soft hoagie rolls, halved lengthwise

• 8 ounces queso Chihuahua or Monterey Jack, freshly grated

For the fried eggs:

• 4 large eggs

• 2 tablespoons extra-virgin olive oil

• Kosher salt to taste

For serving:

• Chopped fresh cilantro

• 1 ripe avocado, thinly sliced

Instructions

Step 1: Prepare the Salsa

Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the onion, serrano chiles, and garlic. Cook, stirring occasionally, until the onion begins to soften and lightly brown (3–5 minutes). Add the diced tomatoes (and their juices) to the pan. Reduce heat to medium and simmer, stirring occasionally, until the tomatoes break down slightly and most of the liquid evaporates (7–10 minutes). Season with a pinch of salt. Pro Tip: For a thicker salsa, gently mash the tomatoes with the back of a spoon during the final 2 minutes of cooking.

Step 2: Broil the Cheese Bolillos

Preheat the broiler to high and position the oven rack 6 inches below the heat source. Place the 2 bolillo halves, cut-side up, on a baking sheet. Sprinkle the grated cheese evenly over the cut surfaces. Broil until the cheese is completely melted and lightly golden-brown (5 minutes; watch closely to prevent burning). Remove from the oven and set aside.

Step 3: Cook the Fried Eggs

In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Crack the 4 eggs into the skillet, leaving space between each to ensure even cooking. Cook until the egg whites are fully set and the edges are crisp (2–4 minutes). Season lightly with salt. Pro Tip: For softer, runny yolks, reduce heat to medium and cook for 1–2 minutes less.

Step 4: Assemble the Dish

Divide the salsa between two small bowls. Place each cheese-topped bolillo on a plate. Top each with a fried egg, then spoon the salsa over the egg. Sprinkle with fresh cilantro and serve immediately with sliced avocado on the side.

Pro Tips & Substitutions

• Single-Serving Option: For 1 person, halve the recipe: 2 eggs → 1 egg, 14-ounce can tomatoes, 1 slice whole wheat sourdough (or leftover bolillo), and ½ the cheese.

• Egg Variation: For soft-cooked eggs, reduce cooking time to 1–2 minutes (yolks remain runny).

• Spice Adjustment: Substitute serrano chiles with jalapeños (seeded for mildness) or use cayenne pepper for extra heat.

• Salsa Shortcut: Use store-bought salsa (1 cup), warmed slightly on the stovetop before serving.

• Toppings: Add arugula or baby greens, quick-pickled red onion, or a squeeze of lime juice for brightness.

Reader Feedback

• “Absolutely delicious. Easy and quick to make—I even cooked the eggs directly in the salsa to save a pan!”

• “Delicious for 2, but easily scalable! A little less oil for the eggs next time made it even better.”

• “Great tip: Toast the bolillos briefly first and use a drier, store-bought salsa for less prep, though homemade is irreplaceable.”

• “My picky son loved this! The fire-roasted tomatoes added depth, and the avocado paired perfectly.”

Enjoy this balanced, flavorful meal—perfect for lazy weekends or busy weeknights! 🥑🍳