Breakfast Egg & Avocado On Bun

6
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"Avocado on toast is all the rage and some versions in trendy restaurants sell for $19.00 - Try this one it is delicious and won't cost you near the hight restaurant prices. I love the sauce and could see using it on many other recipes - like fish . My avocado was extra firm. Too firm to be used as. So I prepared it nd put it in a small fry pan over low heat for 6 mintes to soften - it came out perfet without affecting the teture.. This recipe was printed in Bon Appetit and is is a copycat from Dimes Restaurant in NYC Make the sauce head of time it can be made up to 1 week ahead, cover & chill"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (287.2 g)
  • Calories 454.5
  • Total Fat - 25.7 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 353.6 mg
  • Sodium - 615.5 mg
  • Total Carbohydrate - 35.9 g
  • Dietary Fiber - 4 g
  • Sugars - 8.7 g
  • Protein - 21.1 g
  • Calcium - 245.8 mg
  • Iron - 3 mg
  • Vitamin C - 51.6 mg
  • Thiamin - 0.3 mg

Step 1

To make the hot sauce combine all the sauce ingredients (red pepper to salt) in a blender..Puree until smooth until smooth..Set aside, cover & chill.

Step 2

Whisk eggs & milk together.

Step 3

Melt butter in a large non stick skillet over medium heat..Cook the eggs, folding over as they cook..When just about firm (about 4 minutes) remove from heat, mix in the cheese.

Step 4

Season with salt & Pepper.

Step 5

Layer your buns with cooked eggs, avocado, hot sauce and pickled peppers.

Tips & Variations


  • Blender
  • Large skillet

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