This recipe has been provided to AEB as is by Avocados From Mexico
Servings: 24
Ingredients and Directions
Directions
For 1 Serving: Toast a slice of bread. Fork-mash 1 avocado with the juice of 1/2 lemon, a pinch of red pepper flakes, and salt to taste. Use the fork to spread the avocado on the toast to create a rustic texture on the surface. Cut a tomato into 1/2-inch pieces and arrange on the avocado. Cut an egg halfway through the yolk and place at the center of the toast so the yolk can run onto the avocado. Finish with a sprinkling of salt and pepper. Garnish with a scattering of microgreens.
Ingredients
- 24 Sourdough rye bread
- 24 Avocados from Mexico
- 12 Lemons
- Red pepper flakes for seasoning
- Fine sea salt for seasoning
- 24 Fire roast Roma tomatoes
- 24 6-minute soft-cooked eggs shell removed
- Freshly ground black pepper for seasoning
- 3 cups Microgreens
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.