This was supper today. This is pure comfort. It’s been a long day, I was tired and I had leftover garlic rice, a nice, plump ripe avocado, eggs and onion and these flavors are crazy good together. This is a great breakfast and dish, too. MMMmmmm….I have this new tomato-basil bread, Panera at Home bread. It’s really tasty. It doesn’t have the crust that the breads you purchase directly from Panera® have, but it’s pretty tasty. It makes a positively kicking grilled cheese. So that’s what I had with this combo.
We’re not going to bother with a recipe for this. You’re a smart person, so you won’t have problem making this, because as you know, a recipe is just a guideline, particularly with something like this.
First, a heavy skillet, oil or bacon fat, egg(s), and onion sliced up, avocado sliced up, reheated leftover rice and some good toast. That’s you mise en place right there.
Heat the skillet over medium heat. Add the oil or bacon fat and the onion slices. Toss in some sliced garlic cloves, if you want. I had garlic in the rice, so I didn’t do this. Sauté the onion for a minute or two, then push the slices together in the middle of the pan, lower the heat and break one or two eggs on top. Cover and cook for about 1 1/2 to 2 minutes. While the eggs are becoming magical, toast the bread and reheat the rice in the micro wave. Because I’ve been into Sichuan pepper recently, I tossed a smidge on top of the rice after I reheated it. Then, place the avocado slices on top of the rice.
Remove the cover and slide the mixture out on top of the avocado and rice. Voilá…that’s all there is to it!
It was delicious and I will definitely be making this for The Latin Lover. He will love this.