Bolivian Eggs

Photograph of serving, showing concentric red, yellow and green colors.

A quick, attractive, and nutritious breakfast.

The colours represent the Bolivian flag. Other than that, this dish has nothing to do with Bolivia.


  1. Split and toast well:
    • 2 — English Muffins, whole wheat.
  2. Wash, peel, deseed, and mash:
    • 1 — Avocado, ripe.
  3. Spread avocado paste evenly over cut surface of each muffin half, being sure to reach the edge.


  1. Separate and retain yolk from:
    • 1 — Egg.
  2. Add to white and lightly beat:
    • 1 — Egg.
  3. Gently fry egg mixture in:
    • 1 tsp — Olive Oil.
  4. Stir frequently, and do not overcook.
  5. Remove from heat, add retained yolk, and stir lightly to coat the curds.
  6. Spoon onto center of each muffin, being sure to retain a visible ring of green.


  1. Top each muffin with either or both:
    • 1 tsp — Ketchup.
    • 1 tsp — Sriracha Sauce.
    Again, being sure to retain a visible ring of yellow.