Avocado Breakfast Bowl
This breakfast bowl is kind of like an avocado toast meets hash brown mash up. But instead of hash browns, we just have toasty crispy bread. It might be crazy, it might be genius. Either way, it let's me eat bread-cereal for breakfast so I can't be mad about it.
Ingredients
For the avocado zhoug
- 1 large avocado ripe
- 1 cup fresh cilantro
- 2-3 small thai red chilies omit if you don't like spice
- 2 cloves garlic
- 2 tbsp olive oil
- 1 lemon juiced
- 1 & 1/2 tsp kosher salt
- 1/2 cup ice water
For the toast bowl
- 2 slices fresh sourdough
- 3-4 large scallion stalks
- 1 tbsp olive oil
- 2 large eggs
- Everything But the Bagel seasoning optional for topping
Instructions
To prepare the toast bowl
- Tear the sourdough bread into medium-sized pieces. Larger than croutons, but smaller than slices. The sizes can vary for each piece.
- Place the bread on a baking sheet and set your oven to broil on high.
- Drizzle 1 tbsp of olive oil over the bread and use your hands to scrunch the bread so the oil soaks in.
- Broil for 2-3 minutes or until golden brown.
- Slice the scallions in a thin diagonal. Add these to the baking sheet when the toast is out of the oven. Toss together.
To prepare the jammy eggs
- Bring a quart of water to a rolling boil. Gently drop in the eggs.
- Boil the eggs for six minutes. Prepare a bowl of ice water during this time.
- After six minutes is up, immediately move the eggs from the boiling water to the ice water. Let the sit for 5-10 minutes in the bowl while you prepare the avocado zhoug.
To prepare the avocado zhoug
- Add the avocado, cilantro, chilies, garlic, olive oil, lemon juice, salt and water to a blender. Blend until smooth.
- Add more ice water as needed until you reach the desired consistency.
To assemble
- Pour the bread and scallions into two medium sized bowls.
- Half the eggs and place one in each bowl.
- Top with the zhoug and optional Everything But the Bagel seasoning, and serve.