Servings: 12 eggs
Time: 45 minutes
- 6 eggs
- ½ avocado
- juice of half a lime
- 2 tablespoons Firebarns Tequila Lime sauce
- 1 tablespoon mayonnaise
- 3 tablespoonsEl Paso Tex-Mex spices
- 1 cup Panko breadcrumbs
- 1 cup flour
- 2 eggs
- 3 slices of bacon cooked and finely chopped
- Chives to serve
In a large saucepan filled with water, plunge the eggs and bring to a boil. Reduce heat to medium and continue cooking for 10 minutes. Dip eggs into a large bowl of ice water.
Separate the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl. Rinse egg whites in cold water to clean them.
In 3 bowls, add flour, 2 eggs and Panko bread crumbs andEl Paso spice mix. Dip egg whites into flour, then into eggs, ending with bread crumbs. Fry at 375°F for about 3 minutes or until eggs are crisp.
In a bowl, combine egg yolks, avocado, Lime Tequila Sauce and mayonnaise and mix well until smooth and creamy.
Stuff the fried eggs with the mixture and sprinkle with bacon and chives before serving.