Chutneys

Summer Breakfast Bowl with Fried Eggs and Sourdough Toast

Recipe by Rachel Gurjar

Rachel Gurjar's Summer Breakfast Bowl is a bountiful recipe that brings together a refreshing salad vibe and brunchy eggs with a little heat from our Guntur Sannam Hot Sauce and sweet notes from a Mango Chutney-slathered toast.

Serves 2

Ingredients

2 eggs, fried

2 tablespoons avocado oil

1 avocado, scooped

1 bunch lettuce, washed

½ lemon, juiced

1 cup, sungold tomatoes, halved

2 slices sourdough bread, toasted

Blackpepper, to garnish

Sea salt, as needed

Methods

In a medium bowl, add lettuce, lemon juice, salt and pepper. Toss to combine.

Spread Brooklyn Delhi Sweet Mango Chutney on toasted bread.

In a medium skillet over medium high heat, fry the eggs, basting the whites with a spoon, about 3 minutes. Carefully remove from pan onto a plate.

To assemble, add tomatoes, eggs, avocado, dressed lettuce to a serving bowl. Drizzle a generous amount of Guntur Sannam Hot Sauce, salt, pepper and add toasted bread. Serve immediately.

For Serving

Brooklyn Delhi Sweet Mango Chutney

Guntur Sannam Hot Sauce