Ingredients

• 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

Directions

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.