Sweet Chili Fried Eggs & Avocado

The combination of eggs and avocado has been around for a while.  Who hasn't seen an avocado sneak onto a plate of huevos rancheros, looking at you with feigned innocence?  I came across a baked egg in avocado on Pinterest recently, and tried it.  Booooring!  It was definitely flat in the flavor department.  Something needed to cut the richness of the yolk and avocado.  But... what?  That's usually the function of the salsa.  I was on a mission!  (Not really.. I was just hungry).  

I thought of ways to give that combo some zing.  Lime?  Vinegar?  Frankly, the thought of citrusy fried eggs did nothing for me.  But... add a squeeze of lime to some avocado?  It's magic.  It makes your taste buds wake up and say "hello!"  Squeezing lime over things always makes me want pad Thai.  I know, I know... a lot of people think about an icy cold beer... but not me.  So, "eggs and avocado do Thailand" was in full production.  I'm happy to say that it was absolutely delish.  Sweet, sour, creamy, spicy... made my taste buds supremely happy.

Sweet Chili Fried Eggs & Avocado

(serves 1 rather hungry person)

1 avocado, pitted, sliced, and scooped out of its skin

1 wedge lime

2 large eggs

1 tsp. neutral-flavored oil, such as canola or grape seed

1/2 tsp Thai fish sauce

3 Tbsp sweet chili sauce

pinch of salt and freshly ground black pepper

1/2 cup cooked white sticky rice (leftovers are fine, just reheat them with a teaspoon of water)

Place the avocado slices on a serving plate.  Squeeze the lime over the avocado.  Add the hot rice to the plate.  Set aside.

In a hot nonstick skillet coated with the oil, fry the eggs to desired doneness (I like mine over-medium).  Once eggs are done, add the fish sauce to the pan and swirl the eggs, coating  them with the sauce.  Remove eggs from the pan, and set on top of the rice.  Sprinkle with salt and pepper.  Top with sweet chili sauce.  Enjoy!

Don't blame me if you want to eat this every day.  It's that good.