California Avocado Chorizo Egg-in-the-Hole

HomeRecipesMeals & DishesBreakfastCalifornia Avocado Chorizo Egg-in-the-Hole

Total Time: 25 min

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Cook Time: 25 min

Nutrition Facts

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Nutrition information
per serving

Calories 540

Total Fat 28g

Saturated Fat 8g

Trans Fat 0g

Polyunsaturated Fat 3.5g

Monounsaturated Fat 11g

Cholesterol 240mg

Sodium 830mg

Total Carbs 52g

Dietary Fiber 10g

Total Sugars 7g

Protein 24g

Potassium 930mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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

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Serves: 4

Ingredients
Instructions

California Avocado Chorizo Egg-in-the-Hole 2 (3-oz.) Spanish chorizo links, cut into small dice 2 ripe, Fresh California Avocados, seeded and peeled 2 thinly sliced scallions, white and light green parts only 2 Tbsp. roughly chopped cilantro 1 Tbsp. freshly squeezed lime juice As needed Sea salt, to taste As needed Freshly ground black pepper, to taste 8 slices of brioche or other soft bread, crusts removed 4 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 4 Roma tomatoes 6 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

California Avocado Chorizo Egg-in-the-Hole

In a hot pan, sear the chorizo until browned and crispy. Set aside on a paper towel.
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.
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.
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.
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

Preheat broiler. Place tomatoes and tomatillos on a baking sheet and broil turning occasionally, until lightly charred, about 10 to 12 minutes.
Meanwhile, in a small dry skillet, toast chiles over moderate heat, shaking constantly.
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.

*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.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.