Avocado & Quail Eggs English Muffin

1 Servings
5 Prep Time
5 Cook Time

Created by Chef William Dissen

Avocado
 

Ingredients

1 Thomas’® Whole Grain English Muffin    
3 Tbsp Extra Virgin olive oil       
1 avocado, ripe        
Salt and pepper to taste      
¼ C radish, shaved thin       
½ C pea greens        
2 Tbsp pickled red onions (recipe below)      
2 quail eggs

Pickled Red Onion:
1 red onion, sliced thin 
½ C sugar    
⅓ C salt    
½ C white wine vinegar  
½ C water    
½  tsp pickling spice 

Directions

Pickled Red Onion
1.  Slice onions and place in a quart container.
2.  Place remaining ingredients in a sauce pan and bring to a boil, stirring to dissolve sugar and salt.  
3.  Pour pickling solution over onions, cover, and refrigerate overnight.
       
To Assemble
1. In a small bowl, mash the avocado with 1 tsp of the olive oil.  Season to taste with salt and pepper.
2. Turn on a toaster to medium high.  Open Thomas’® Whole Grain English Muffin and drizzle both sides with 1 Tbsp of the olive oil.  Toast until golden brown (about 2-3 minutes).
3. Heat a small non-stick pan over medium heat and add 1 Tbsp of the olive oil.  Add the quail eggs and gently cook just until the white is set (about 2 minutes).  Season with salt and pepper.
4. Evenly spread the avocado on each half of the Thomas’® Whole Grain English Muffin.  

Avocado & Quail Eggs English Muffin Created by Chef William Dissen 1 servings 1 Thomas’® Whole Grain English Muffin     3 Tbsp Extra Virgin olive oil        1 avocado, ripe         Salt and pepper to taste       ¼ C radish, shaved thin        ½ C pea greens         2 Tbsp pickled red onions (recipe below)       2 quail eggs Pickled Red Onion: 1 red onion, sliced thin  ½ C sugar     ⅓ C salt     ½ C white wine vinegar   ½ C water     ½  tsp pickling spice  Pickled Red Onion 1.  Slice onions and place in a quart container. 2.  Place remaining ingredients in a sauce pan and bring to a boil, stirring to dissolve sugar and salt.   3.  Pour pickling solution over onions, cover, and refrigerate overnight.         To Assemble 1. In a small bowl, mash the avocado with 1 tsp of the olive oil.  Season to taste with salt and pepper. 2. Turn on a toaster to medium high.  Open Thomas’® Whole Grain English Muffin and drizzle both sides with 1 Tbsp of the olive oil.  Toast until golden brown (about 2-3 minutes). 3. Heat a small non-stick pan over medium heat and add 1 Tbsp of the olive oil.  Add the quail eggs and gently cook just until the white is set (about 2 minutes).  Season with salt and pepper. 4. Evenly spread the avocado on each half of the Thomas’® Whole Grain English Muffin.   Avocado & Quail Eggs English Muffin