Egg and Cheese Toasts With Salsa
In Mexico, huevos ahogados (“drowned eggs”) typically refers to eggs gently poached in a vibrant salsa. This version flips the idea into a speedy, satisfying breakfast (or weeknight dinner) by layering crisp-edged fried eggs over cheesy, broiled bolillo toasts and smothering them in a bright, spicy tomato salsa. It's a dish built for flexibility: Use just one serrano for a mild sauce or three for serious heat, and swap in Monterey Jack if you can’t find queso Chihuahua. Finished with creamy avocado and a sprinkle of cilantro, it’s rich, hearty and perfect for sopping up every last bit of salsa.
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