I heard some statistic a few months back that referenced how a ridiculously high percentage of people who listed “guacamole” in their online dating profiles ended up either being contacted more frequently or some other measure of a “good success rate” in such things. Which made me at the same time crack up that this was something a study measured, but also double think whether I’d listed that on my own when Aaron and I met. (I didn’t, sadly.) But apparently he must have sensed my guacamole fandom from afar, so all worked out well in the end, regardless of my negligence in notating such a pivotal piece of information.
All’s well that ends in guacamole, right?
Or in breakfast.
Or… wait... guacamole and breakfast? Yes please.
When Aaron and I were dating, I saw a picture somewhere with the caption “breakfast eggs with guac and chili oil” and though, well why not? I bet I could make that. So I tried it out on a whim, adlibbing with what I had in my cabinets. And I know I’m biased, but I think it turned out better than that picture I saw. It looked better and (I know, I know, I couldn’t actually taste a picture) I swear it tasted better too. Or at least I found it hard to imagine a version that tasted better than what I was eating.
I think it’s the chili oil that puts it over the edge. Now, that’s not to say anything against my guacamole – I’m quite proud of it – but the oil and spices add such a nice kick to the eggs and really tie everything together. Plus, it looks so nice drizzled over the eggs. Now I realize it isn’t technically “chili oil,” but it’s retained the name of its muse, nature to the contrary. Whatever you call it, it’s tasty.
I definitely recommend getting a good loaf of bread for this. You can make it with regular presliced bread, but it really is best with a nice, thick slice of a bakery loaf. Plus, you’ll want bread that’s substantial enough to hold up to all the heaping forkfuls of guac and eggs it’ll be transporting.
For the guacamole, my one word of advice is to play it by ear. Or by taste, really. I’ve written up my basic skeleton recipe, but it does change every time based on how the specific ingredients interact. So taste it often as you’re putting it together and tweak as you go.
Alright, ready? Happy breakfasting!
fried eggs with fresh guacamole and chili oil
yield: 2-4 servings
4-6 cloves of garlic
¼ cup chopped cilantro
Juice of 2 limes, or to taste
2 tsp kosher salt, or to taste
¼ red onion, finely chopped
3 TB olive oil
a pinch of salt
¼ tsp ground pepper
Crushed red pepper flakes, to taste
Thick-sliced, good quality bread
For the guacamole:
Add all ingredients together in a medium mixing bowl and mash well with a pastry cutter or other similar utensil. Taste as you go and season accordingly.
For the chili oil:
Combine all ingredients in a small dish and stir to combine.
Slice several pieces of bread and toast them in a toaster, under the broiler, or grill them.
Fry 2-4 eggs to your liking. My personal preference for this dish is over medium. I love having that soft yolk mixing in with the rest of the ingredients!
Assemble a large scoop of guacamole, the fried egg(s), and the toast on a plate. Drizzle the egg(s) with the chili oil and top with extra cilantro if so desired.