“I took our three kids to Tavern, our restaurant in Brentwood, and our Chef de Cuisine Amy Deaderick made this dish for them,” says the chef and partner of The Lucques Group. “They loved it so much that they ask me to make it at home for them. I don’t mind at all—I’m happy for them to get some protein to start their day!”
Suzanne Goin’s Avocado and Turkey Egg in a Hole
1 ripe avocado, sliced and mashed with a fork
8 sourdough bread slices
12 oz. roasted turkey breast slices
4 Monterey Jack cheese slices
¼ cup olive oil
4 large eggs
1. Spread avocado evenly on 4 bread slices; top each with 3 oz. turkey and 1 cheese slice. Cover with remaining bread slices.
2. Heat 1 tablespoon oil in a large skillet over medium-high; add 2 sandwiches to skillet, and cook until bottom of bread is toasted, 4 to 5 minutes. Add 1 tablespoon of oil to skillet, and carefully flip sandwich over. Cook until bottom is toasted and cheese is melted, 2 to 3 minutes. Remove sandwich from skillet. Using a 2½- to 3-inch round cutter, cut out middle of each sandwich, reserving cutout piece to serve.
3. Return sandwiches with cutout centers to skillet. Crack 1 egg into each hole, and cook until white of egg is set, about 5 minutes, covering skillet, if needed. Repeat with remaining 2 sandwiches.
Makes: 4 sandwiches
Active time: 15 minutes
Total time: 20 minutes