Loaded Open Faced Avocado Fry Bread
There is no better way to start a morning than with a giant, hearty breakfast. This Loaded Open Faced Avocado Fry Bread is ah-mazing and just what you need! It covers all you could want in a perfect breakfast and hits three of the four major food groups. Specifically, the ones you need to keep you well-fed, and rolling into the afternoon, without ever getting hangry! #itsathing
The first time I had avocado fry bread was this summer. My mom and I were busy running a few errands and decided to stop, because we were both getting hungry, and not the light hungry, either. It was the I’m-no-longer-concentrating-properly hungry, belly-button-hitting-my-backbone hungry, patience-wavering hungry. We dropped everything and headed to the newest restaurant in our home town and I zeroed in on the fry bread avocado toast that was on the menu.
It was goooood! It totally hit the spot, but I wanted more. I had been thinking about this toast for a while when my friend Edith sent me a text all about how she’d just flattened out Rhodes dinner rolls (the dough) and fried them and how they were super easy and delicious! So, I gave those a try and holy yum, they don’t disappoint, you can check out the recipe for those right here. Armed with Edith’s trick, I decided to tackle my own version of a fry bread avocado toast.
This open faced sandwich is so delicious, it’s crazy. Ham shaved so thin you can see through it. Corn kernels that pop in your mouth. Pickled Red Onions that give it the acidity and crunch a breakfast deserves. Nestle all this on a bed of mashed avocado with a healthy squeeze of lime, and layer it on hot fry bread. Now, that is a breakfast I will wake up for every time.
How to Make Loaded Open Faced Avocado Fry Bread
Start by making the fry bread. Let the frozen Rhodes dinner rolls thaw, and rise until doubled in size. Once they’ve doubled in size, stretch them out into thin circles. Then, fry for a few seconds on each side, until they’re bubbled up and golden brown. Drain on a paper towel, sprinkle with salt.
Mash the avocado. I always add lots of lime and a bit of salt and pepper anytime I mash avocados for toast. Or you can go for the gusto and make this Kicked Up Avocado Toast. Smear half the mixture on each fry bread. Then top with ham, corn kernels, pickled onions, sprinkle with cilantro and a bit more salt. Now, if you want to really make this breakfast shine, you can always add a sunny side up egg and some feta cheese.
As always, you can make this breakfast your own by adding and subtracting whatever you like best on your breakfast sandwiches. I personally think bacon, is always a good idea, and some diced tomatoes would be another delicious add-in. Really, however, you choose to put this sandwich together, I will guarantee the fry bread with the mashed avocado is the perfect starter to load up with amazing ingredients!
If you love Loaded Open Faced Avocado Fry Bread, check out these other delicious breakfast recipes, I’m sure they’ll hit the spot:
- Camper’s Hearty Breakfast Scramble
- Ham and Swiss Pinwheels
- Sweet and Savoury Fully Loaded Breakfast Sandwich
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Loaded Open Faced Avocado Fry Bread
Loaded Open Faced Avocado Fry Bread is a breakfast you'll want to wake up for. Hot fry bread smeared with a layer of fresh mashed avocado, then loaded with ham, corn, pickled onions and a squeeze of lime juice to finish it all off!
INGREDIENTS
- 4 frozen Rhodes Dinner Rolls (thawed)
- 2 cup lard for frying
- 2 oz. ham, shaved thin
- 1 avocado, mashed
- 1/4 cup corn kernels, fresh if possible (I use leftovers from corn on the cob)
- 2 tbsp pickled red onions, see note below for recipe
- 1 tbsp cilantro, fresh chopped fine
- juice of 1/2 lime
- salt & pepper, to taste
- 2 eggs, fried to your liking, optional
- 1/4 cup feta cheese, optional
INSTRUCTIONS
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Thaw four frozen dough rolls, and let rise until doubled in size, about 3 hours. Once thawed and doubled, smoosh two rolls together and flatten into a thin layer of dough. Fry in a small pan with shortening. Fry for about 30 seconds per side. Remove and drain on paper towel, Sprinkle with salt if desired.
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Mash avocado with salt and pepper and juice from 1/2 lime or more, based on your tastes. Divide in half and spread over fry breads.
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Cover each fry bread with half the ham, corn, pickled red onions and cilantro. Sprinkle with more salt and pepper, to your taste and finish with another squeeze of lime (if desired).
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Add an egg (fried to your liking) and feta cheese if desired.
