Fried Eggs with Potato Gratin and Avocado

Breakfasts | Author's cuisine

⏳ Time

2 hours 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from a popular American restaurant.

Ingredients

Chicken Egg - 20 pieces
Olive Oil - 7 fl oz
Butter - 7.9 oz
Avocado - 2 lbs
Chili jam - 3.5 oz
Lime Juice - 1 fl oz
Salt - to taste
Potato - 10.6 oz
Garlic - 0.3 oz
Milk - 8 fl oz
Cream - 8 fl oz
Gruyère cheese - 10.6 oz
Nutmeg - 0 oz
Thyme - 0.4 oz

Step by Step guide

Step 1

Prepare the gratin. Mix the cream with the milk. Add garlic, 25 grams of butter, nutmeg, and thyme. Reduce the mixture by half until it becomes thick. Slice the potatoes very thinly and add them to the sauce. Cook for about 15-20 minutes until the potatoes reach an al dente consistency — they should not fall apart. Then, using a slotted spoon, remove the potatoes, ensuring that excess moisture remains in the saucepan, and layer them in a baking dish lined with parchment paper. Cover with foil and bake in the oven for 30-40 minutes. After that, remove the foil, sprinkle with cheese, and bake for another 5-10 minutes until the cheese is fully melted. Remove from the oven, place under a weight, and let cool. Cut into equal pieces. Before serving, fry or reheat in the oven at 356°F.

Step 2

Prepare a sweet avocado cream. Peel the avocado, remove the pit, and carefully slice it with a knife. Then mash it, adding lime juice, salt, sweet chili sauce, and half of the olive oil. Mix thoroughly.

Step 3

To fry one serving of eggs, pour 10 ml of olive oil into the skillet and add 20 grams of butter. Crack in the eggs and cook over medium heat until done. Serve the eggs on a plate alongside potato gratin and avocado cream.