Chorizo and Soft Egg Avocado Toast
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.
Prep time: 10 min
Cook time: 15 min
1/2 lb Market chorizo sausage
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
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.