Ingredients
| whole eggs |
4
|
| avocado, halved and pitted |
1
|
| tortillas, freshly made is best but purchased is fine! |
4
|
| salsa macha of your choice (like La Comandanta) |
1
|
| fresh green or herb by the handful (baby arugula, cilantro, parsley, chervil) |
1
|
| flaked salt |
1
|
Directions
- PLACE eggs in medium size pan and COVER with one inch with room temperature water. BRING to boil. BOIL exactly 7 minutes and TURN OFF heat. You can peel under cold running water if you are in a rush or just leave them there to cool. Once carefully peeled, CUT into ½-inch thick rounds.
- LIGHT a gas burner and PLACE tortillas directly over flame. Using fingers, FLIP a couple times until slightly charred at edges.
- To serve, PLACE 2 tortillas on each plate. PLACE ¼ avocado on each tortilla and MASH down center. ARRANGE egg slices atop avocado, dividing equally. TOP with greens and a drizzle of salsa macha. FINISH with flaked salt.
- If you don’t have salsa macha, simply DRIZZLE a little olive oil over the greens and SEASON heavily with salt and pepper. SERVE immediately!