Recipe courtesy of Ronnie Woo
Recipe courtesy of Ronnie Woo
Watch how to make this recipe.
Avocado Toasts with Fried Eggs, Super Crispy Garlic and Chile
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 566
- Total Fat
- 49 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 186 mg
- Sodium
- 529 mg
Toasting garlic in oil before you fry eggs will not only make delicious crispy garlic for serving but it will also flavor the oil for cooking the eggs.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 566
- Total Fat
- 49 g
- Saturated Fat
- 6 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 186 mg
- Sodium
- 529 mg
Ingredients
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Directions
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24m
Easy
CLASS
- Preheat the oven to 425 degrees F. Brush the bread with the olive oil, season with salt and pepper, transfer to a baking sheet and bake until lightly toasted, 8 to 10 minutes.
- Meanwhile, lightly mash the avocado in a medium bowl. Fold in the lime juice, cilantro and 1/4 teaspoon each salt and pepper. Set aside.
- Place the vegetable oil and garlic in a cold large nonstick skillet. Cook over medium-high heat, stirring, until just golden brown, 2 to 3 minutes. Remove the garlic to a small paper towel-lined plate with a slotted spoon.
- Crack the eggs into the hot oil and cook, spooning the hot oil over the eggs, until the egg whites are just set, 2 to 3 minutes.
- Spread the avocado on the toasts and top each with a fried egg. Season the eggs with salt and pepper and spoon 1 to 2 teaspoons sambal oelek over each egg. Sprinkle the crispy garlic on top and serve right away.
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