California Avocado Chorizo Egg-in-the-Hole

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Nutritional Highlights (per serving)

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28 g
Total Fat
10 g
Dietary Fiber
24 g
52 g
Total Carbs
 California Avocado Chorizo Egg-in-the-Hole

Fresh California Avocado and a bright yellow egg peeking through toast are a welcome sight (and taste) at your breakfast or brunch gathering.


Serves: 4
    California Avocado Chorizo Egg-in-the-Hole
  (3-oz.) Spanish chorizo links, cut into small dice
  ripe, Fresh California Avocados, seeded and peeled
  thinly sliced scallions, white and light green parts only
Tbsp.  roughly chopped cilantro
Tbsp.  freshly squeezed lime juice
  As needed  Sea salt, to taste
  As needed  Freshly ground black pepper, to taste
  slices of brioche or other soft bread, crusts removed
  large eggs
  As needed  Unsalted butter, softened for spreading on bread and for cooking egg
  As needed  Arbol Salsa (see make-ahead recipe below), for serving
    Roasted Arbol Salsa
  Roma tomatoes
  tomatillos, husked and washed
12    dried arbol chiles, stemmed
1/2  bunch  cilantro, roughly chopped
1/2    lime, juiced
1 1/2  tsp.  Salt, to taste
  As needed  Freshly ground black pepper, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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,

Calories 540
Total Fat 28 g
Trans Fat 0 g
Saturated Fat 8 g
Unsaturated Fat 11 g
Polyunsaturated Fat 3.5 mg
Dietary Fiber 10 g
Protein 24 g
Total Carbs 52 g
Cholesterol 240 mg
Sodium 830 mg
Potassium 930 mg
Total Sugar 7 g

Vitamin A 1867 IU; Vitamin C 30 mg; Calcium 88 mg; Iron 4 mg; Vitamin D 44 IU; Folate 203 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Total Fat 43%; Vitamin A 35%; Vitamin C 50%; Calcium 8%; Iron 25%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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