Pan con Eggs y Palta with Tomato

Ingredients

• 4 Eggs
• 2 crusty bread rolls, split
• 1 large avocado
• 1 Tomato, sliced
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tbsp ají amarillo paste
• 2 tbsp butter
• 2 tbsp chopped cilantro
• Salt and black pepper

Method

1. Mash the avocado with lime juice, salt, and plenty of black pepper. Leave it chunky — this is not guacamole and it should not be smooth.
2. Stir the ají amarillo paste into the mayonnaise and spread it on the cut faces of the rolls.
3. Toast the rolls butter-side down in a skillet until the surface is crisp and gold, about 2 minutes.
4. Fry the Eggs in the same pan over medium heat until the whites are set with lacy brown edges and the yolks still glossy, about 3 minutes.
5. Build: mashed avocado, sliced Tomato, then the Eggs, then cilantro and a final grind of pepper. Close it up and eat with both hands.