Ingredients

• 1

  cup
  Organic Red Jasmine Rice suggested substitutions
• 1

  lb
  Asparagus, trimmed, sliced
• 8 ¹³⁄₂₀

  oz
  Puff Pastry Sheet, frozen, thawed
• 4
  Eggs, whole
• 1

  cups
  Shallot, sliced
• ¹⁄₂

  cups
  Cotija Cheese
• ¹⁄₄

  cups
  Avocado Oil, 2 Tbsp. reserved, 1 Tbsp. reserved, 1 Tbsp. reserved
• ¹⁄₄

  cups
  Garlic, sliced
• 1

  tbsp
  Smoked Paprika
• 1

  tbsp
  Oregano, fresh, minced
• ¹⁄₂

  tsp
  Cayenne Pepper, ground
• Sea Salt, to taste
• Crushed Red Pepper, for garnish

Instructions

1. In a medium saucepan, bring 1 3/4 cups water, 1 cup rice, 2 Tbsp. avocado oil, smoked paprika, and cayenne pepper to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 50 minutes. Remove from heat (keep covered) and steam for 10 minutes. Fluff with a fork and set aside.
2. In a large sauté pan over medium-low heat, add 1 Tbsp. avocado oil and pan fry eggs one or two at a time. Once all four eggs are cooked, set aside.
3. On a lined baking sheet, lay out puff pastry dough. Lightly cut into the dough around the edge, about an inch from the edge. Prick the center of the dough with a fork. Bake for 10-15 minutes and remove from the oven. Add egg wash to the crust and bake for an additional 10 minutes. Push the center of the pastry down.
4. In a large sauté pan over medium heat, add 1 Tbsp. avocado oil. Sauté asparagus and shallot for 10 minutes. Add garlic and sauté for an additional 2 minutes.
5. On baked puff pastry, arrange asparagus mix, cooked rice, fried eggs, cotija cheese, oregano, crushed red pepper, and sea salt to taste. Cut into squares and enjoy!