Colombian Breakfast Delight: Avocado Toast with Chorizo and Eggs Recipe

Allergens

Wheat (in whole wheat bread) - Eggs

Ingredients

• 4 slices of whole wheat bread
• 2 large ripe avocados
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 8 ounces chorizo sausage, thinly sliced
• 4 large eggs
• 1 tablespoon white vinegar
• Fresh cilantro leaves, for garnish

Instructions

1. Begin by preparing the avocado toast. Slice the avocados in half and remove the pits. Use a spoon to scoop out the flesh and mash it in a bowl with ground cumin, salt, and pepper. Set aside.
2. Place the whole wheat bread slices on a baking sheet and toast them in the oven at 350°F (175°C) for about 8 10 minutes or until crisp and golden brown. Remove from the oven and let cool slightly.
3. In a non stick pan, cook the sliced chorizo over medium heat until browned and crispy. Remove from the pan and set aside.
4. Fill a saucepan with water, add white vinegar, and bring to a simmer. Crack each egg into a separate bowl, then gently slide them into the simmering water. Cook for about 3 minutes or until the egg whites are set but the yolks remain runny. Use a slotted spoon to lift the eggs out of the pan and place them on a kitchen towel to drain off excess water.
5. To assemble, spread a generous layer of mashed avocado onto each toast slice. Top with cooked chorizo slices and a poached egg. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

The combination of flavors and textures in this Colombian breakfast recipe creates a delightful sensory experience for your taste buds.

Notes

Serve with a side of fresh fruit or a green salad for a well-rounded meal.