Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Breakfast sandwich
If you like spicy food in the morning, you should make this sandwich.
| Ingredients | ||
|---|---|---|
| 2 | Eggs | |
| 1/2 | Avocado | |
| 1/2 | Tomato | |
| 4 | slices | Cheese (ideally cheddar, but other cheeses are also suitable) |
| 2 | slices | Ham (optional) |
| 2 | slice(s) | Toast |
| Salt | ||
| Pepper | ||
| pinch | Chili powder | |
| Oil for frying | ||
- Crack the eggs into a bowl, whisk well and season generously with salt and pepper.
- Halve, pit, peel and slice the avocados, wash and slice the tomatoes.
- Then heat a non-stick frying pan with a little oil.
- Place half of the cheese next to each other in the hot pan.
- Pour the beaten eggs evenly over the top and place the slices of toast directly on the cheese and egg mixture.
- After a few seconds, carefully turn the slices of toast with the egg so that both sides of the toast are covered with egg.
- Continue frying over a medium heat until the egg has set and a cohesive omelette layer is formed.
- Place the avocado slices on one side of the toast and the tomato slices on the other.
- Fold the sides of the omelette (left and right) over the toast.
- Place the remaining cheese slices on the toasts and fold the two halves together to form a sandwich.
- If desired, fry again in the pan on both sides until golden brown and crispy.
Tip:
The sandwich can be perfectly finished with mayonnaise or Sriracha mayo.
