California Avocado Chorizo Egg-in-the-Hole

Serves: 4


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

*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