BRUNCH BORDER DELIGHT
- 5 portions
Ingredients
|
PICO DE GALLO
|
0 |
|
Roma tomatoes, small dice
|
3 |
|
Red onion, micro dice
|
1/2 |
|
Limes, juiced
|
2 medium |
|
Fresh cilantro, chopped
|
1/4 cup |
|
Kosher salt
|
1 tsp |
|
BURGERS
|
0 |
|
Gardein® Ultimate Plant-Based Burgers
|
5 burger |
|
Krusteaz® Buttermilk, Square Flat Bottom Waffles
|
10 ea |
|
Queso fresco, cut into 5 even rounds, about 1.5 oz each
|
8 oz |
|
PAM® Saute & Grill Spray, as needed
|
0 |
|
Kosher salt, as needed
|
0 |
|
Cracked black pepper, as needed
|
0 |
|
Spinach, fresh, whole leaves
|
5 oz |
|
Avocado, pitted, peeled, thinly sliced
|
1 large |
|
Large eggs, over easy
|
5 |
Preparation
Preheat oven to 375°F. Preheat grill on medium-high.
In a medium mixing bowl, combine the tomatoes, red onion, lime juice, jalapeno, cilantro and salt. Mix completely. Keep refrigerated until time to top burgers.
Grill Gardein® Ultimate Burgers on a hot grill. About 5 minutes on each side.
Lay out waffles on a sheet pan lined with parchment paper. Bake waffles until warm and crispy about 6 minutes.
Take each slice of cheese and spray each side with PAM and season with salt and pepper.
Grill cheese on a hot grill. About 1 minute on each side. Place cheese over the cooked burgers.
Place spinach on each bottom "bun" (waffle). followed by the burger and cheese. Place each over easy egg atop of the cheese. Fan out the slices of avocado (3 on each) over the egg. Spoon the Pico de Gallo over the avocado and top with a toasted waffle.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 2605 mg | 261% |
| Carbohydrate | 327 g | 109% |
| Cholesterol | 1285 mg | 428% |
| Total Fat | 296 g | 456% |
| Iron | 41 mg | 229% |
| Potassium | 4139 mg | 0% |
| Calories | 4809 kcal | 240% |
| Sodium | 12900 mg | 537% |
| Protein | 232 g | 463% |
| Polyunsaturated Fat | 15 g | 75% |
| Saturated Fat | 138 g | 691% |
| Sugars | 41 g | 4% |
| Dietary Fiber | 41 g | 164% |
| Vitamin C | 152 mg | 253% |
| Vitamin A | 21399 iu | 428% |
Percent Daily Values are based on a 2,000 calorie diet