Breakfast Egg & Avocado On Bun
"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 is 6 servings
Ingredients
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 by Step Method
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
- Blender
- Large skillet
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