Chile And Olive Oil Fried Egg With Avocado And Sprouts Recipes

CHILE-AND-OLIVE-OIL-FRIED EGG WITH AVOCADO AND SPROUTS

Chile-and-Olive-Oil-Fried Egg With Avocado and Sprouts image

Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.

Provided by Alison Roman

Categories Egg Breakfast Quick & Easy Buffet Avocado Healthy Bon Appétit Brunch

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 cup sprouts (such as sunflower, radish, or alfalfa)
1 teaspoon fresh lime juice
Kosher salt, freshly ground pepper
2 tablespoons olive oil
2 large eggs
Crushed red pepper flakes
2 sprouted grain tortillas or flatbreads
Hot sauce (for serving)
1 ounces feta
Avocado slices and lime wedges (for serving)

Steps:

Toss sprouts with lime juice in a small bowl; season with salt and pepper.
Heat oil in a medium skillet over medium-high. When oil is hot, crack both eggs into skillet and season with salt and pepper. Oil should be bubbling around eggs from the start. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. Add red pepper flakes to oil and remove pan from heat. Meanwhile, heat tortillas over a gas burner until just warmed and slightly charred in spots (or warm in the oven or a toaster oven).
Mound sprouts on tortillas and top with fried eggs. Spoon chile oil from skillet around and drizzle with hot sauce. Crumble feta over, and serve with avocado slices, lime wedges, and more hot sauce.

AVOCADO TOASTS WITH FRIED EGGS, SUPER CRISPY GARLIC AND CHILE

Avocado Toasts with Fried Eggs, Super Crispy Garlic and Chile image

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.

Provided by Food Network

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 slices rustic bread
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 ripe avocado, halved and pitted
1 tablespoon fresh lime juice (from 1/2 lime)
3 to 4 tablespoons chopped cilantro
3 tablespoons vegetable oil
2 cloves garlic, thinly sliced
2 large eggs
2 to 4 teaspoons sambal oelek (Indonesian-style chile sauce)

Steps:

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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