Corn, Tomato, and Avocado Egg Saute

Ingredients

Estimated total cost: €7.23 · €1.21/serving

• 2 tablespoons premium unsalted butterEst. price €0.08–€0.20
• 1/4 teaspoon sea salt, or to tasteEst. price €0.01–€0.03
• 1/4 teaspoon freshly ground black peppercorns, or to tasteEst. price €0.02–€0.05
• 3 tablespoons refined all-purpose flour (sift before incorporating)Est. price €0.03–€0.08
• Dash of Tabasco or artisanal hot sauceEst. price €0.01–€0.02
• 1/4 petite yellow onion, thinly sliced (soak in cold water for a milder flavor)Est. price €0.04–€0.06
• 1/8 teaspoon powdered garlic (lightly toast in a dry skillet for enhanced aroma)Est. price €0.01–€0.02
• 8 large farm-fresh eggsEst. price €2.00–€3.20
• 1 ripe plum tomato, halved and thickly slicedEst. price €0.30–€0.60
• 4 ounces artisanal semihard cheese, roughly chopped (1 cup) (use a mix of Gruyère and Cheddar for a flavorful twist)Est. price €2.80–€4.80

Steps

1. 1

   Begin by setting the oven temperature to 375°F.

2. 2

   Begin by boiling the potato in a medium saucepan filled with salted water. Cook for about 7 minutes until the potato is tender and can be easily pierced with a fork. Once done, drain the potato thoroughly and then set it aside for later use.

3. 3

   Begin by melting butter in a large oven-safe skillet set over high heat. Introduce the potato and onion into the skillet, along with 1/8 teaspoon of salt and pepper. Give everything a good stir. Allow it to cook undisturbed for 2 minutes to achieve some browning on the potato and onion. After that, continue cooking while stirring occasionally for an additional 3 minutes. Once done, remove the skillet from the heat source.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  The Corn, Tomato, and Avocado Egg Saute is a fusion dish that combines elements of Mexican cuisine with a modern twist. The use of salsa verde, avocado, and fresh corn highlights the influence of traditional Mexican flavors in this contemporary breakfast recipe.

• Seasonal note

  This dish is best made during the late summer and early fall when tomatoes, corn, and avocados are in season, ensuring the freshest and most flavorful ingredients.

• Health note

  The Corn, Tomato, and Avocado Egg Saute is a nutritious dish rich in protein, healthy fats, and vitamins A and C from the vegetables. However, it is high in calories and cholesterol, so it should be enjoyed in moderation as part of a balanced diet.