Friday, March 2, 2012

Spicy Avocado Egg Stacks by A Couple of Cooks

Spicy Avocado Egg Stacks Makes two stacks (one serving)

Notes: The smoky paprika chipotle seasoning that we used gave the dish excellent flavor. You can use the substitutes listed below, but it gave a very unique taste that would be worth the splurge, if you’re up for it!

What You Need
2 eggs (local, if possible!)
1 English muffin
1 avocado
Salsa Smoky paprika chipotle seasoning (We used Victoria Taylor’s, which we found at a local grocery; substitute smoked paprika, paprika, or chipotle powder if not available)
Kosher salt 1/2 tablespoon

What To Do
1. Slice the avocado in half length-wise. Remove the pit. With the skin on, cut thin slices, making sure not to cut through the skin.
Then, use a spoon to scoop out the slices. Season the slices with a bit of kosher salt.

2. Toast the English muffin.

3. Meanwhile, cook the eggs over easy: In a skillet, heat 1/2 tablespoon butter over medium heat. Carefully crack the eggs onto the skillet. When the bottom is cooked through, gently flip the egg over to cook the top, taking care not to break the yoke. Cook until the whites are firm, but the yolk is still runny.

4. Assemble the stack: On each toasted muffin half, place slices of avocado, and then sprinkle with smoked chipotle paprika. Top each with an egg, and then salsa. Serve immediately

For more of their delicious creations check out A Couple of Cooks here!

I loved it when I made it for T!

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