Spicy guacamole with crispy eggs and toast
This shelf's guacamole singles make a weeknight dinner when piled on toast and topped with a fried egg. The creamy, spiced avocado needs only heat and protein to become supper. Serve it warm with a cold drink.
About 500 calories a serving, 13 g protein, 39 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 slices good bread
From your shelf
- 2 singles [200 g] spicy guacamole singles
Staples
- 1 tablespoon butter
- 1 tablespoon oil
- to taste salt
- to taste pepper
- 2 eggs
- Heat 1 tablespoon oil in a large skillet over medium heat. While it warms, toast 4 slices of bread until golden, about 3 minutes per side.
- When the oil is hot, crack 2 eggs into the pan, season the yolks with salt and pepper, and cook until the whites are set but yolks still run, about 4 minutes.
- Spread one guacamole single on each of 2 toasted slices, top with the fried egg, dot with 1 teaspoon butter, and serve at once.
- Eat the remaining toast plain or with the second guacamole single on the side for dipping.
Note Swap the bread for a tortilla or crisp tostada if you have it. Leftovers do not keep; eat tonight. Serve with hot sauce, pickled onion, or a sharp salad to cut the richness.
On the label
HASS AVOCADO, JALAPENO PEPPER, ONION, TOMATO, SALT, GARLIC, LIME JUICE CONCENTRATE, DEHYDRATED ONION, SPICES, ASCORBIC ACID (TO MAINTAIN FRESHNESS), CILANTRO, NATURAL FLAVORS.
Sabra, dips & salsa, serving 57 g, package 8 oz/227 g. Ingredients as printed on the label.
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Cooks as guacamole. Half of it left? Use up the guacamole.