Egg Toast with Spicy Avocado Cream & Peppers

Name: Egg Toast with Spicy Avocado Cream & Peppers
Prep time: 20 min
Yield: 10
Cuisine: Unknown
Ingredients: 6 whole avocados, sliced; 6 tablespoons olive oil; 3 whole jalapenos, deseeded and roughly chopped; 1 whole cilantro bunch, washed & destemmed; 1 ½ teaspoons ground coriander; ½ teaspoons salt; 2 tablespoons lime juice; 10 whole eggs; 3 quarts water; 10 slices bread, toasted; 2 whole bell peppers, thinly sliced

Egg Toast with Spicy Avocado Cream & Peppers by codyalanstubbs

Prep Time: 20 minutes

Yield: 10

Ingredients

6 whole avocados, sliced
6 tablespoons olive oil
3 whole jalapenos, deseeded and roughly chopped
1 whole cilantro bunch, washed & destemmed
1 ½ teaspoons ground coriander
½ teaspoons salt
2 tablespoons lime juice
10 whole eggs
3 quarts water
10 slices bread, toasted
2 whole bell peppers, thinly sliced

Instructions

Combine all avocado cream ingredients into a blender and mix until smooth.
Place eggs in bottom of a large pot and add water until there is about an inch of water above the eggs.
Bring the water to a boil, then immediately turn off the heat & cover.
Let the pot sit for 10 minutes, then drain the hot water.
Rinse the eggs in cold water & peel.
Slice eggs either prior to storing or at the time of eating.
Spread avocado cream onto toast, then place a layer of pepper slices and a sliced hard boiled egg.

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