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Avocado Chicharrones with Steak & Eggs
Hearty and satiating, they can be used as a base for chicharrones con huevos or topped with roasted cherry tomatoes, black beans, Oaxacan cheese, juicy skirt steak and a fried egg for a loaded nacho-style steak and eggs. Easily rendered gluten-free and inherently keto-friendly, these Avocado Chicharrones have great potential, from breakfast menus to late-night shareables.
Prepare Avo-Chicharrones
  1. Pre-heat fryer to 350°F.
  2. Take each avocado slice and fill the center hole with extra avocado pieces (from the ends).
  3. Dredge each avocado slice in flour.
  4. Dip each avocado slice in egg mixture.
  5. Press each avocado slice into crushed chicharrones.
  6. Fry each avocado slice until golden brown, about 2 minutes.
  7. Immediately salt avocado slices.
Prepare Avo-Crema
  1. Place all ingredients in a food process and blend until smooth.
  2. Reserve covered and in a refrigerator until ready to use.
Prepare hot sauce
  1. Whisk all ingredients together until thoroughly combined
Prepare final dish
  1. Pre-heat oven to 350°F.
  2. To prepare one portion, plate 10 freshly fried Avo-Chicharrones slices and top with roasted cherry tomatoes, black beans, Oaxacan cheese and bake until cheese has melted. 3-5 minutes
  3. Top with remaining ingredients and serve.
Recipe Notes

Courtesy of Avocados From Mexico