Best 2 Chile And Olive Oil Fried Egg With Avocado And Sprouts Recipes
Are you craving a flavorful and easy-to-make dish that combines the richness of eggs with the tanginess of olives and the creamy texture of avocado? Look no further than Chile and Olive Oil Fried Egg with Avocado and Sprouts! This delectable recipe is a symphony of flavors and textures that will tantalize your taste buds. With just a few simple ingredients and a few easy steps, you can create a dish that's perfect for breakfast, brunch, lunch, or even dinner.
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CHILE-AND-OLIVE-OIL-FRIED EGG WITH AVOCADO AND SPROUTS
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
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
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
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.
Tips:
- For a crispier egg, use a well-seasoned cast iron skillet and cook the egg over medium heat.
- If you don't have olive oil, you can use another type of high-heat cooking oil, such as avocado oil or coconut oil.
- To make the avocado-cilantro sauce, you can use a food processor or blender. If you don't have either of those appliances, you can mash the avocado with a fork and then stir in the cilantro and lime juice.
- If you don't have any sprouts on hand, you can use other fresh herbs, such as basil, mint, or parsley.
Conclusion:
This Chile and Olive Oil Fried Egg with Avocado and Sprouts is a delicious and easy-to-make breakfast, lunch, or dinner. It's packed with flavor and nutrients, and it's sure to become a new favorite. So next time you're looking for a quick and easy meal, give this recipe a try!
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