• 1
  • 1
    Asparagus, trimmed, sliced
  • 8 1320
    Puff Pastry Sheet, frozen, thawed
  • 4
    Eggs, whole
  • 1
    Shallot, sliced
  • 12
    Cotija Cheese
  • 14
    Avocado Oil, 2 Tbsp. reserved, 1 Tbsp. reserved, 1 Tbsp. reserved
  • 14
    Garlic, sliced
  • 1
    Smoked Paprika
  • 1
    Oregano, fresh, minced
  • 12
    Cayenne Pepper, ground
  • Sea Salt, to taste
  • Crushed Red Pepper, for garnish

Nutrition Facts

Serving Size: 1 square
Serves: 4
Amount Per Serving
Calories: 600
% Daily Value*
Total Fat: 32g 41%
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 200mg 67%
Sodium: 1030mg 45%
Total Carbohydrate: 73g 27%
Dietary Fiber: 7g 25%
Sugars: 6g 12%
Protein: 20g 40%


  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!

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