Mother Nature’s perfect design gets rediscovered, inside and out, for scrumptious brunches. Share with friends, family, or no-one at all! (Serves 4, makes 8)
(Prep and Cook Time: 15 Minutes)
- 8 slices cornbread, baked in loaf pan and sliced 1 inch thick. Cut hole in center of bread.
- 8 Eggs
- 2 avocados, sliced
- 2 tomatoes, diced
- 1/4 white onion, diced
- Parsley, finely chopped
- 1 clove garlic
- Extra virgin olive oil
- Salt and pepper
In a bowl, add diced tomato, onion, parsley and garlic. Add a splash of extra virgin olive oil, and season with salt and pepper. Mix and set aside.
In a well-seasoned cast iron pan, add a pat of butter on medium heat. Add slices
of cornbread and let them become golden brown on the one side. When golden, flip and add one cracked egg into the hole of the bread. Let cook until egg is done. Cover with tin foil or lid if bread is browning quicker than the egg is cooking.
To serve, place two pieces of egg in hole on plate with sliced avocado topped with salsa.