Ingredients
- Avocado, peeled and pitted
- 2 tbsp (30 mL) lime juice
- 2 tbsp (30 mL) finely chopped fresh cilantro
- ¼ tsp (1.25 mL) salt
- ¼ tsp (1.25 mL) ground cumin
- 4 slices bread, toasted
- large tomato, sliced
Fried Eggs:
- 2 tbsp (30 mL) olive oil
- 4 Vasilico eggs
- ¼ tsp (1.25 mL) salt and pepper
Unless otherwise specified, most recipes are written based on the use of large eggs.
One large egg = ¼ cup or 4 tablespoons or 50 mL
Method
- Mash avocado with lime juice; stir in cilantro, salt and cumin.
- Fried Vasilico Eggs: Heat oil in nonstick skillet set over medium heat; break Vasilico eggs into skillet. Season with salt and pepper. Cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up, or until eggs are cooked as desired
- Spread avocado mixture evenly over toast. Top with tomato slices and fried eggs.
Extras
For a more healthy option, serve in whole wheat bread