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Sometimes, simplicity simply isn’t better. So stack up those toppings, spice up your avocado, and banish the basic brunch.
seasoned rice vinegar
1 cup
water
¼ cup
jalapeño, thinly sliced
1
fresh corn, separated from cob
1 ear
red onion, cut once horizontally and thinly sliced
½
eggs
2
large avocado
1
½ teaspoon
lime juice
1 teaspoon
butter
2 tablespoons
bread
2 large slices
1 ½ tablespoons
For safe meat preparation, reference the USDA website.
Place your chosen cut vegetables in a heatproof glass.
In a small pot, bring seasoned rice vinegar to a gentle simmer. Once simmering, pour the vinegar over the vegetables in the glass. Add water, ensuring the vegetables are fully submerged. Let them sit and pickle while you prepare the toast.
Get a pot of water to a rolling boil. Gently drop in the eggs and let them boil for precisely 6 minutes. Once done, transfer them to ice cold water and once cool, peel and set aside.
In a bowl, mash the avocado to your desired consistency. Elevate it by blending in the Hidden Valley® Spicy Ranch Salad Dressing and Seasoning Mix, followed by a splash of lime juice.
Heat a pan over medium flame and melt that butter. Place the bread slices in the pan, letting each side soak up the buttery goodness and turn golden brown.
Now, the fun part! On your toasted bread, spread the spicy avocado mash generously. Layer with your quick-pickled vegetables, followed by a sprinkle of Hidden Valley® Chili Ranch Crunch. For an elegant finish, place the soft-boiled eggs on top, and you're set!
Credit: This Little Goat Chili Crunch Collaboration
