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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!

Course Breakfast, lunch
Cuisine American
Keyword avocado toast, fry bread, ham, open faced
Prep Time 15 minutes
Rising Time (from frozen) 3 hours
Servings 2 fry breads

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

  1. 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.

  2. 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.

  3. 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).

  4. Add an egg (fried to your liking) and feta cheese if desired.

RECIPE NOTES

Recipe for Quick Pickled Red Onions can be found here. 
Recipe for Easy Two Ingredient Fry Bread can be found here.