This has got to be my favorite weekend brunch. It's got everything you need for a balanced breakfast and super yummy too. The creaminess of the guacamole, the smoky roasted tomatoes ,the gooey egg and the crisp onions and lettuce really compliment each other well. Here's how you make it:
Guacamole:
Ripe Avocado - 1
Lemon - 1/2Salt and pepper - to taste
Mash the avocado well, and add the lemon juice, salt and pepper.
Tomatoes:
Slice a couple tomatoes into rings. Spray the pan with olive oil spray, and spread the slices in a single layer. Season with salt and pepper. Turn them half way, and remove when soft. Don't leave them on longer, or they would turn mushy.
Eggs:
In the same pan break one egg at a time and cook till yolk is still a bit runny, or till it's set if you don't like it runny. Season again with salt and pepper.
To build the sandwich:
Rye bread: 2 slices
Egg - 1
Tomato slices - 4
Guacamole - 2 tbsp
Onion slices - a few
Lettuce chopped - 2 tbsp
Green chili sauce - to taste
Toast the bread, spread the guacamole on each slice. Layer the tomatoes, onions, lettuce and egg.
Drizzle the green chili sauce. Serve hot.
