Eggs literally are one of the ultimate best breakfast ingredients. They can be prepared in so many different ways and really so many delicious flavors pair so beautifully with eggs. I have this book that is all about foods and which other food or beverage they pair best with. It's like a cooks bible, that's why it is called The Flavor Bible (haha) along with a few other cookbooks like for me:
Jacque Pepin Technique Book
Any of Julia Childs
La Cucina the Regional Cooking of Italy
Plenty and Ottolenghi
Cookbooks are a great source of inspiration for anyone. You don't have to follow is to the T but it helps give you ideas and different ways to use ingredients you use daily in your kitchen. All cooks, chefs, home cook, or miscellaneous category of food lovers should look and read cookbooks. They inspire you to eat more unique foods and dishes, or encourage your adventure to go to the country of origin of the cookbook, or they just get you cooking in the kitchen. Not only are cookbooks beautiful with their very enticing and mouthwatering photographs (mine will be in some cookbooks one day :) ), but they get you thinking about other recipes and cultural dishes.
This fried egg breakfast recipe I wanted to pair it with strong and bold ingredients. That is why I chose roasted tomatoes which provide a burst of acidic juice and then the bitter roasted flavor. That paired with creamy and rich haas avocado it seems perfect just is, but no we need more flavors. Adding the drizzle of sour cream chive crema and the spicy pickled jalapenos well that basically completes the dish with a kick of salty and spice and then the strong aromatic chive flavor. This is a breakfast for those weekend mornings when we you are lounging and want something hearty to enjoy!
Yields 2 servings
Time 20 minutes
2-4 eggs (depending on how many eggs you want per dish)
1 haas avocado - sliced
1 pint of grape tomatoes
1 tablespoon sour cream
1 teaspoon chives - finely cut
2 tablespoons olive oil
1/2 teaspoon red wine vinegar
Salt + Pepper
Pickled Jalapenos for garnish
1. Preheat the oven to 400 degrees on the roast setting. Place the grape tomatoes on a foil lined baking sheet. Roast until they begin to burst about 10-12 minutes.
2. Meanwhile heat a skillet with 1 tablespoon olive oil. Once hot add the cracked eggs into the hot skillet to fry. After about 2-3 minutes gently flip them for 30 seconds to cook the whites all the way through. Take the skillet off the heat while you assemble the plates.
3. Whisk together the sour cream, chives, olive oil and red wine vinegar.
4. To assemble the plates add the sliced avocado the fried egg and the roasted grape tomatoes. Top with a drizzle of the sour cream chive crema and the pickled jalapenos.