Simplicity shines with this delicious dish that easy to make and full of flavor, sure to please patrons everywhere, during any day part! Ingredients Servings 4 8 24 48 80 100 Procedure For the Pumpernickel Avocado Toast Toast pumpernickel bread slices. Spread each side with butter.
Cut avocados in half and remove seed. Carefully remove peel while leaving halves in tact. Thinly slice and spread into an even layer. Place the fanned avocado onto pumpernickel toast. Sprinkle each toast with 1/4 tsp of Mediterranean Spiced Sea Salt. Top with 2 Tablespoon of cheddar cheese.
Heat 1/2 Tablespoon of oil over medium high heat. Once oil is hot, crack egg and cook until whites have set. Place overtop of cheese on toast. Repeat with remaining 3 eggs.
Drizzle 1 teaspoon of Franks RedHot on each toast. Serve one toast per plate. CHEF’s TIP!
Recipe is also great with poached or scrambled eggs!
Recipe type: Breakfast and Brunch Cuisine: North American NUTRITION INFORMATION (per serving) Calories: 430 Sodium: 790 mg Carbohydrates: 29 g Protein: 16 g