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Toast roll with avocado cream, peppers, tomatoes and fried egg

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Ingredients for 2 servings:

  • 1 rye roll (toast roll), halved, toasted
  • ½ avocado(s), ripe
  • 1 tsp lime juice
  • salt and pepper
  • 1 tomato(s)
  • ¼ yellow bell pepper(s)
  • 2 eggs
  • some butter, oil or clarified butter for frying
  • chili flakes
  • 2 stalks of coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

A slightly different breakfast

Remove the avocado flesh from the skin, immediately drizzle with lime juice, mash with a fork, and season with salt and pepper. Thinly slice the tomato and bell pepper. Spread each half of the toast with avocado cream and arrange the vegetables on top. Fry the eggs in the heated oil to your liking, place them on the toast, season with salt, pepper, and chili flakes, scatter with finely torn coriander leaves, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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