Cut the onion in order to get a single 1/4 inch thick ring.
Remove the inner rings from the slice of onion so that you leave about three of four rings intact to ensure that it will hold together during cooking.
Cut the avocado so that you can get a central slice with a hole in the middle where the seed was located.
Put the onion and avocado slices on the side.
Dice the remaining avocado & onion into the required portions.Place in a bowl.
Dice your mushrooms and add them to your bowl of avocado and onions.
Optional: prepare bacon or use good quality bacon crumble usually used on salads.
Place 1 tablespoon of olive oil into a large non-stick pan and 1 tablespoon into a small non-stick pan.
Place 1 tablespoon of butter into both pans.
Turn on stove under both pans to medium high.
When hot place onion ring into the large pan and crack one egg into the center.
place avocado slice over egg (push down on avocado slice if needed to get yolk to pop up through hole).
Season eggs with salt, pepper and garlic to taste.
Cook until eggs are done as you like them.
In the small pan add the Diced avocado, onion and mushrooms.
Season the avocado hash with salt, pepper and garlic to taste.
Optional: add sriachi or hot sauce.
Optional: add bacon.
Cook for about 2-3 minutes until hot.
Top with shredded cheese and cover to allow cheese to melt.
When the avocado hash is done slide over serving plate; place egg with onion and avocado slice over the avocado hash.
Serve with a wedge of lime that can be squeezed over the plate for extra flavor hit.
Use a ripe avocado to make it easier to remove the pit from the avocado; this is important since we are cutting the avocado opposite the normal way.
Use a very large onion in order to ensure that you get a big enough slice that can contain the egg and retain its shpe during and after cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (578g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1167 (85%)|
|Amt Per Serving||% DV|
|Total Fat 129.6g||173 %|
|Saturated Fat 41g||205 %|
|Monounsaturated Fat 66.2g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 352.2mg||108 %|
|Sodium 1312.4mg||45 %|
|Potassium 1572.6mg||41 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 19.2g|
|Protein 27.6g||39 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1380
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.