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2 (3-oz.) Spanish chorizo links, cut into small dice

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2 ripe, Fresh California Avocados, seeded and peeled

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2 thinly sliced scallions, white and light green parts only

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2 Tbsp. roughly chopped cilantro

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1 Tbsp. freshly squeezed lime juice

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As needed Sea salt, to taste

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As needed Freshly ground black pepper, to taste

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8 slices of brioche or other soft bread, crusts removed

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4 large eggs

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As needed Unsalted butter, softened for spreading on bread and for cooking egg

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As needed Arbol Salsa (see make-ahead recipe below), for serving

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4 Roma tomatoes

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6 tomatillos, husked and washed

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12 dried arbol chiles, stemmed

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1/2 bunch cilantro, roughly chopped

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1/2 lime, juiced

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1 1/2 tsp. Salt, to taste

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As needed Freshly ground black pepper, to taste

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*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.