- 3 oz Slice Rye Seeded Bread
- 3 oz Guacamole
- 2 oz Roasted Red peppers
- 1 poached Egg
- 1 oz Hollandaise Sauce (drizzle)
- Garnish with Fresh Parsley
- 6 oz Hashbrown
Toast Rye Bread on the flat grill. Cook each side of the bread for 3 minutes.
Add 4 oz of the guac spread on the toasted bread and spread evenly.
Place 1 over easy eggs on top.
Server with 8oz of breakfast potatoes, or fruit.