An amazing (and easy) brunch treat! Ripe avocado smashed over warm, toasted artisan bread makes an irresistible foundation for crumbled chorizo sausage, soft boiled eggs, Crema Mexicana and Spanish goat cheese. A wonderful, bright breakfast.
Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 15 min
Ingredients
1/2 lb Market chorizo sausage
4 eggs
1 loaf fresh artisan bread, such as ciabatta or pugliese *
4 ripe avocados, halved and pitted
2 T extra virgin olive oil
2 + 1 T lime juice, divided
1/2 c Crema Mexicana ** (or sour cream)
1 t Tapatio or other hot sauce
1/4 lb Spanish goat cheese (or other, as desired) radish sprouts, for garnish
Steps
Sauté chorizo over medium heat until cooked through and crumbled; set aside and keep warm. Meanwhile, place eggs in small pot and cover with cold water; bring to a boil over high heat and once boiling, immediately shut off and set a timer for 3 min for soft yolks, and up to 8 min if hard-boiled is preferred. When timer expires, plunge eggs into ice water to stop cooking. Peel eggs and set aside.
Cut bread into 1/4″ thick slices (Market Bakery will do this for you upon request), and lightly toast 8 slices. Scoop out avocado and divide among toasted bread, smashing with a fork to edges of crust. Whisk olive oil and 2 T lime juice together, seasoning with a pinch of salt and pepper; drizzle over entire surface of avocado, which not only adds great flavor but also keeps the avocado bright. Combine Crema Mexicana with hot sauce and 1 T lime juice; taste and adjust flavor with a pinch of salt and pepper. Spoon 2 T of cream mixture over avocado, finishing with chorizo, halved eggs, crumbled cheese and sprouts. Serve immediately.
* To make this recipe gluten-free friendly, use gluten-free bread.
** Available in your Market Cheese Shop.
