Avocado & Egg Stacks
For breakfast, lunch or dinner, these simple stacks are an easy and quick way to get some good food on the table! This recipe is for one person, but you can multiply it by as many as you need to.
1 tbsp olive oil or grass-fed butter
1 organic, free-range egg
¼ avocado in slices (about ½ inch in total)
1 slice sharp cheese
1 tbsp real mayonnaise
1 slice of tomato (optional)
Salt, pepper, green Tabasco sauce
Place a slice of tomato (if using) on a small plate.
Place sliced avocado on top of tomato.
Next, place cheese on top of avocado. Spread cheese with mayonnaise.
Sprinkle a few drops of green Tabasco sauce over the mayonnaise.
Heat a small frypan over medium flame. Add butter or olive oil. When butter foam subsides, or olive oil ‘crinkles’, break an egg and gently add it to the hot pan. Cook for approximately 2 minutes and flip gently. You decide if you like a runny or a harder yolk. Gently place the egg on top of the cheese and mayonnaise. Season with salt and pepper to taste.