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
Method
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.
