2 cloves garlic, minced
1 tomato, diced
1/2 white onion, small dice
2 tablespoons cilantro, minced, a few leaves for garnish
1 lime cut into wedges, juice half of them, leave other halves for garnish
Kosher salt and freshly ground pepper
Cook the bings per your preferred cooking method.
2. While the Bings are cooking, prepare the Pico de Gallo. Cut the jalapeño in half. Mince half of it (you can remove the seeds prior if you like it less spicy) and thinly slice the other half. Combine the garlic, minced jalapeño, onion, cilantro and lime juice. Season with salt and pepper Set aside.
3. Meanwhile, cook an egg. In a non-stick sauté pan, cook an egg until the white is fully cooked but the yolk is still perfectly runny. Season with salt and pepper.
4. Mash the avocado and season with salt and pepper.
5. To plate. Cut the Bing on the diagonal. Place the avocado on top. Lay the egg on the avocado and garnish with the Pico de Gallo and remaining cilantro. Add the remaining lime wedges for garnish and enjoy!