California Avocado Chorizo Egg-in-the-Hole

California Avocado Chorizo Egg-in-the-Hole

1. In a hot pan, sear the chorizo until browned and crispy. Set aside on a paper towel.
2. Combine avocados, scallions, cilantro, lime juice, salt, pepper and cooked chorizo in a medium bowl. Using a fork, mash and stir ingredients together into a uniform, chunky mixture.
3. Double up the slices of bread on a cutting board (as if making sandwiches), and using a 2-inch round cookie cutter, cut a disk out of the center of each set. Leaving the disks in place in the slices, open all four sandwiches like a book. Spread an even amount of the avocado mixture on one side of each sandwich, and then close. Spread soft butter evenly over the tops of each sandwich.
4. Heat a griddle or large non-stick pan over medium high heat. Remove the disk from each sandwich, and then place both sandwich and disk buttered side down on the hot griddle or pan. Spread butter evenly on the unbuttered side of the sandwiches as the first sides are cooking.
5. When golden and crispy on one side, flip sandwiches and disks, and place a dab of the remaining butter into the hole of each sandwich. Crack an egg into each hole and cook until desired doneness. Flip and cook the other side until desired doneness. Serve immediately accompanied by Arbol Chile Salsa, using the disk to dip into the egg.Note: Be sure to use Spanish chorizo, which is cured and fully cooked.

Roasted Arbol Salsa
Makes about 2 1/2 cups

1. Preheat broiler. Place tomatoes and tomatillos on a baking sheet and broil turning occasionally, until lightly charred, about 10 to 12 minutes.
2. Meanwhile, in a small dry skillet, toast chiles over moderate heat, shaking constantly.
3. Combine tomatoes, tomatillos and chiles with cilantro, lime juice, salt and pepper in a blender or food processor. Puree until smooth. Taste and adjust seasonings as necessary.

Copyright © 2013, Mary Sue Milliken and Susan Feniger, bordergrill.com