Sautéed corn, tomato, and avocado in a fluffy egg mixture.
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Nutrition per Serving
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
- 1Begin by setting the oven temperature to 375°F.
- 2Begin 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.
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.
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