A fusion of teriyaki flavors with creamy avocado and hearty potatoes, served with a fresh salad on the side.
Follow the steps below to cook the desired recipe
1. 1. In a small bowl, mix 1 tablespoon of active dry yeast with 1/4 cup warm water and let it sit for 5 minutes to activate the yeast.
2. 2. Peel and dice the Idaho potatoes into bite-sized cubes. Boil them in a pot of water until fork-tender, then drain and set aside.
3. 3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced avocado and plum tomatoes, season with adobo seasoning, and sauté until slightly caramelized.
4. 4. Add the boiled potatoes to the skillet and drizzle with teriyaki sauce. Cook for an additional 5 minutes, stirring occasionally.
5. 5. In a separate pan, melt 2 tablespoons of butter over medium heat. Crack the large eggs into the pan and cook to your desired doneness, seasoning with salt and pepper.
6. 6. To assemble the salad, arrange a bed of baby spinach and iceberg lettuce on a serving platter. Top with the teriyaki avocado potato mixture.
7. 7. Drizzle Caesar salad dressing over the salad and garnish with sliced fresh onion.
8. 8. Serve the salad with the fried eggs on top and enjoy!
1 tablespoon active dry yeast
Adobo seasoning
2 cups all-purpose flour
1 avocado, diced
2 plum tomatoes, diced
Fresh onion, sliced
2 cups baby spinach
2 Idaho potatoes, diced
2 large eggs
2 cups iceberg lettuce
2 tablespoons butter
2 tablespoons olive oil
Caesar salad dressing
Soy sauce
Teriyaki sauce
