Wednesday, January 23, 2013

Pandebono breakfast sandwich

This is based on the delicious Colombian cheesy bread. A tasty, refreshing change from our usual wheat breads. Key to the success of the meal is good avocado. To get the best, I found that I have to pick the greenest, hardest avocados in the store, then ripen them with bananas in a brown paper bag at home. If you pick ones that feel soft to the touch at the store, you risk getting bruised, black specimen.

4 pandebono breads
4 eggs
4 tbsp chunky, hot salsa
one avocado

Fry the eggs, Spread the salsa on the bread. Top with fried eggs and sliced avocado. Serve!

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