Egg and Chorizo Avocado Toasts

• Meat

  • 4 oz Mexican pork chorizo, gluten-free

• Produce

  • 1 Avocado

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Distilled white vinegar
  • 1 drizzle Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 slices Bread, gluten free

Found on iowagirleats.com

Description

Ingredients

• drizzle extra virgin olive oil
• 4oz gluten-free Mexican pork chorizo
• 4 eggs
• distilled white vinegar
• 4 slices gluten-free bread (I like Canyon Bakehouse Mountain White)
• 1 avocado, peeled and pitted
• salt and pepper

Directions

• Heat a medium-sized skillet over medium-high heat then drizzle in a little bit of extra virgin olive oil and add the chorizo. Saute until cooked through, breaking it up as it cooks, then set aside. Meanwhile, bring a 2-3 quart saucepan filled with water to a boil then turn the heat down to medium and add a generous splash of vinegar (1-2 Tablespoons.) Once the water has come to a gentle simmer, crack an egg into a small dish then, using a spoon, stir the water until it creates a whirlpool. Carefully pour the egg into the center of the whirlpool then cook for 3 minutes for a runny egg, adjusting the heat to keep the water at a gentle simmer. Remove the egg with a slotted spoon then transfer to a paper towel lined plate to drain, and repeat with remaining eggs (no need to add more vinegar, just repeat the whirlpool to cooked egg steps.) Toast bread then mash 1/4 of the avocado onto each slice and season with salt. Top each slice with a quarter of the chorizo and an egg then top with more salt and pepper and serve.