Avocado Egg Recipe

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the butter and vegetable oil and let the butter melt and start to foam.

Add the thawed, well-drained shredded hash browns in an even layer. Press down with a spatula to compact into a loose cake about 1/2–3/4 inch thick.

Season the top with 1/2 tsp salt and 1/4 tsp pepper. Cook without disturbing 6–8 minutes until the bottom is deep golden brown and crisp.

Flip in sections (or slide onto a plate and invert back into the pan) and cook another 5–6 minutes until the second side is golden and the interior is tender. Reduce heat if the exterior browns too quickly.

Transfer hash browns to a warm plate and keep in a low oven (200°F / 95°C) while you prepare the rest of the dish.

Halve and pit the avocado, scoop the flesh into a bowl and mash with a fork until mostly smooth with a few small chunks remaining.

Stir in 1 tablespoon lime juice, 1 tablespoon chopped cilantro (if using), 1/4 tsp salt, 1/8 tsp pepper and 1/8 tsp red pepper flakes (optional). Taste and adjust seasoning. Keep chilled until ready to assemble.

Prepare a double boiler

Bring 1–2 inches of water to a gentle simmer in a saucepan; reduce heat so water stays just below simmer. Use a heatproof bowl that sits on the saucepan rim without touching the water.

Whisk 2 egg yolks and 1 tablespoon lemon juice in the bowl until slightly thickened.

Place the bowl over the simmering water and whisk constantly. Very slowly drizzle in the melted butter (about 1 tbsp at a time to start) while whisking, until the sauce emulsifies and thickens into a glossy hollandaise (about 3–5 minutes).

Remove from heat, whisk in 1/4 tsp salt and a pinch (1/16 tsp) cayenne or a few drops of hot sauce. Keep warm (not hot) until serving; if it cools too much it can be gently reheated over the double boiler while whisking.

Decide how you want your eggs: fried (sunny-side or over-easy) or poached. This recipe gives both methods—choose one.

Fried eggs (recommended for crisp edges)

Heat a nonstick skillet over medium. Add 1 tbsp butter and let it foam. Crack 2 eggs into the pan (or one at a time), season with 1/8 tsp salt and a generous pinch of black pepper. For sunny-side, cook until whites are set but yolks still runny, about 3–4 minutes; for over-easy, cook 2–3 minutes then gently flip and cook 15–30 seconds more for a runny yolk.

Poached eggs (alternative)

Bring a wide shallow pot of water to a gentle simmer and add 1 tsp white vinegar (optional). Crack each egg into a small bowl, create a gentle whirlpool and slip an egg in, cooking 3–3.5 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.

Keep the eggs warm and handle gently when assembling the stack.

Slice the ripe tomato into 1/4-inch thick rounds. Lightly season with a pinch of salt and pepper.

To assemble each serving: place the warm hash brown cake on the plate. Spoon or spread about 3/4 cup of avocado mash (adjust to preference) evenly over the hash browns or form a slightly domed layer.

Place the two eggs on top of the avocado mash (stack them if you like one slightly overlapping the other) so they sit high.

Arrange 2–3 tomato slices beside or against the stack for color and acidity.

Spoon about 2–3 tablespoons (or more to taste) of warm house hollandaise over the eggs, letting some drizzle down the sides.

Garnish with microgreens or chopped chives and an extra grind of black pepper. Serve immediately.