Ingredients
Chai Tea Latte
- 1 cup Tazo Classic Chai Latte Concentrate
- 1 cup Milk
- Sugar as needed to taste
- Ground cinnamon for dusting
Toast
- 2 slices Crusty bread toasted
- 1.5 to 2 Avocados pitted and peeled (use what's needed depending on size of avocados)
- 1 TBSP Fresh cilantro chopped
- 2 tsp Lemon juice more or less to taste
- Salt
- Black pepper
- 1/2 cup Roasted red peppers sliced
- 2 tsp Extra-virgin olive oil plus some for drizzling
- 4 Eggs
Instructions
- Make the latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4-5 minutes, stirring occasionally.
- Toast the bread. In a bowl mash the avocado with a fork until smooth. Mix in the cilantro, and lemon juice to taste, and season with salt and pepper to taste. Spread the avocado onto the bread slices, then cut in half and top with roasted peppers.
- Preheat a non-stick pan over medium-low heat. Once hot, add the remaining oil to the pan. Crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the whites of the eggs are firm and no longer runny. Add 1 to 2 tablespoons of water and cover with a lid if desired to help firm the egg whites completely. Season with salt and pepper.
- Finish the latte: Pour the heated chai latte into a French press or use a frother or whisk. Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The chai latte will double in volume. Alternatively use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into a mug. Add sugar to taste if needed. dust the top with cinnamon.
- Serve the eggs over the avocado toast with the latte.
Nutrition
Calories: 912kcal | Carbohydrates: 92g | Protein: 33g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 342mg | Sodium: 1435mg | Potassium: 1486mg | Fiber: 17g | Sugar: 14g | Vitamin A: 1162IU | Vitamin C: 38mg | Calcium: 305mg | Iron: 8mg
Avocado Toast
Ingredients
Chai Tea Latte
- 1 cup Tazo Classic Chai Latte Concentrate
- 1 cup Milk
- Sugar as needed to taste
- Ground cinnamon for dusting
Toast
- 2 slices Crusty bread toasted
- 1.5 to 2 Avocados pitted and peeled (use what's needed depending on size of avocados)
- 1 TBSP Fresh cilantro chopped
- 2 tsp Lemon juice more or less to taste
- Salt
- Black pepper
- 1/2 cup Roasted red peppers sliced
- 2 tsp Extra-virgin olive oil plus some for drizzling
- 4 Eggs
Instructions
- Make the latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4-5 minutes, stirring occasionally.
- Toast the bread. In a bowl mash the avocado with a fork until smooth. Mix in the cilantro, and lemon juice to taste, and season with salt and pepper to taste. Spread the avocado onto the bread slices, then cut in half and top with roasted peppers.
- Preheat a non-stick pan over medium-low heat. Once hot, add the remaining oil to the pan. Crack eggs on a flat surface and into the pan being careful not to break the yolk. Cook until the whites of the eggs are firm and no longer runny. Add 1 to 2 tablespoons of water and cover with a lid if desired to help firm the egg whites completely. Season with salt and pepper.
- Finish the latte: Pour the heated chai latte into a French press or use a frother or whisk. Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The chai latte will double in volume. Alternatively use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into a mug. Add sugar to taste if needed. dust the top with cinnamon.
- Serve the eggs over the avocado toast with the latte.
Nutrition
Calories: 912kcalCarbohydrates: 92gProtein: 33gFat: 49gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 342mgSodium: 1435mgPotassium: 1486mgFiber: 17gSugar: 14gVitamin A: 1162IUVitamin C: 38mgCalcium: 305mgIron: 8mg
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