California Avocado and Olive Tapenade Breakfast Tartine

Serves: 4

Ingredients

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 niçoise 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 CaliforniaAvocado.com/recipes.