Ginisang Hipon with Mango Salsa and Garlic Cauliflower Rice

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INGREDIENTS

  • Baguio Canola Oil
  • 2 slices Bread
  • 2 Eggs
  • 2 ripe Avocados
  • 1 teaspoon Paprika
  • 1/4 teaspoon Chili Flakes
  • 1/2 teaspoon Lemon or Lime
  • 4 pieces Cherry Tomatoes
  • 2 tablespoon Vinegar
  • Salt and Pepper, to taste
  • Water

PROCEDURE

  1. Heat 1 tablespoon Baguio Canola Oil in a medium pan. Toast your slice of bread until golden and firm. Set aside.
  2. In a small bowl, combine avocado, lemon, chili flakes, salt, and pepper. Add 1 teaspoon Baguio Canola Oil. Gently mash with the back of a fork. Spread the mixed avocado on top of your toast. Set aside.
  3. Heat 1 tablespoon Baguio Canola Oil in a medium pan. Crack the egg. Cook until the white is opaque and the yolk has set, about 1 to 2 minutes. Sprinkle with salt and pepper as desired. Add on top of your toast.
  4. Sprinkle the top of your toast with salt, pepper, and chili flakes. Serve!
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