California Avocado and Olive Tapenade Breakfast Tartine

Serves: 4


1 Tbsp. olive oil
4 large eggs
4 pieces sourdough bread toasted
Mashed herby lemon California Avocado (see below)
Pickled shallots (see below)
4 pieces of bacon cooked crisp and broken into chunks
1/4 ripe, Fresh California Avocado seeded, peeled and sliced, for garnish

Fresh dill

Fresh chives

Flaky sea salt

Aleppo pepper

For the pickled shallots:

1 cup apple cider vinegar
1 Tbsp. kosher salt
1 Tbsp. sugar
1/2 cup water
3 shallots thinly sliced

For the olive tapenade:

1 cup Castelvetrano olives pitted
1/2 cup ni├žoise olives pitted
1/4 cup fresh Italian parsley leaves
1 Tbsp. capers drained from brine
3 Tbsp. extra virgin olive oil
1 large garlic clove minced
1/2 tsp. crushed red pepper flakes

For the Mashed herby lemon Avocado:

3 ripe, Fresh California Avocados seeded, peeled and diced
Juice and zest of 1/2 lemon
1 Tbsp. sliced chives
1 Tbsp. chopped dill

Kosher salt and freshly ground black pepper

1/8 tsp. Aleppo pepper or to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit