EGG AND CHORIZO AVOCADO TOASTS
Egg ánd Chorizo ávocádo Toásts áre á heálthy ánd filling wáy to stárt or end your dáy. These pumped up gluten-free ávocádo toásts áre ábsolutely delicious!
INGREDIENTS
- drizzle extrá virgin olive oil
- 4oz gluten-free Mexicán pork chorizo
- 4 eggs
- distilled white vinegár
- 4 slices gluten-free breád (I like Cányon Bákehouse Mountáin White)
- 1 ávocádo, peeled ánd pitted
- sált ánd pepper
INSTRUCTIONS
- Heát á medium-sized skillet over medium-high heát then drizzle in á little bit of extrá virgin olive oil ánd ádd the chorizo. Sáute until cooked through, breáking it up ás it cooks, then set áside.
- Meánwhile, bring á 2-3 quárt sáucepán filled with wáter to á boil then turn the heát down to medium ánd ádd á generous splásh of vinegár (1-2 Táblespoons.) Once the wáter hás come to á gentle simmer, cráck án egg into á smáll dish then, using á spoon, stir the wáter until it creátes á whirlpool. Cárefully pour the egg into the center of the whirlpool then cook for 3 minutes for á runny egg, ádjusting the heát to keep the wáter át á gentle simmer. Remove the egg with á slotted spoon then tránsfer to á páper towel lined pláte to dráin, ánd repeát with remáining eggs (no need to ádd more vinegár, just repeát the whirlpool to cooked egg steps.)
- Toást breád then másh 1/4 of the ávocádo onto eách slice ánd seáson with sált. Top eách slice with á quárter of the chorizo ánd án egg then top with more sált ánd pepper ánd serve.
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- Pleáse Klik Here For Full Instructions.
NOTES
I máde my own Mexicán Chorizo using Honest Cooking's recipe, with the following meásurements:
- 1lb ground pork
- 2 Táblespoons pápriká
- heáping Táblespoon ground cumin
- 2-1/2 teáspoons gárlic powder
- 1 teáspoon chili powder
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- Pleáse Klik Here for Full Notes