RECIPES

California Avocado Sauced Poached Eggs

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Ingredients

Serves: 12
12    Large tomatoes (any color)
    California Avocado Sauce
  California Avocados
Tbsp.  fresh lime juice
Tbsp.  Finely chopped shallot
1/4  cup  Tequila
cups  Whipping cream
Tbsp.  Unsalted butter, softened
tsp.  salt
1/5  tsp.  Freshly ground pepper
    Spicy Hash
1 1/2    quarts Diced (1/4 inch) cooked potato
2 1/4  cups  Diced (1/4 inch) red bell pepper
2 1/4  cups  Diced (1/4 inch) green bell pepper
2 1/4  cups  Diced (1/4 inch) onion
3/4  cup  Dice (1/8 inch) celery
  As needed  Salt
  As needed  Unsalted butter and/or vegetable oil
3/4    Tasso ham or hot Andouille sausage,1/4-inch diced
24    Eggs
  As needed  Salt
  As needed  Freshly ground pepper
  As needed  Sliced California Avocado for garnish

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

Instructions

  1. METHOD
  2. Char tomatoes over gas flame until lightly blistered. Cut tomato in half; scoop out center, leaving a firm shell. Reserve.
  3. To make California Avocado Sauce, mash avocado until creamy with bits of avocado remaining. (Do not puree.) Whisk in lime juice; reserve. Stew shallot in Tequila until almost no liquid remains. Stir in cream; bring to a boil. Whisk in butter; stir in reserved avocado mixture, salt, and pepper. Reserve.
  4. To make Spicy Hash, stew vegetables, sprinkled with a little salt, covered, in a little butter and oil until soft, about 10 minutes. Mix in ham or sausage; reserve.
  5. PER ORDER
  6. Warm 1/3 cup reserved sauce; keep warm.
  7. Film a pan with melted butter; heat. Put 2/3 cup hash mixture in pan; flatten. Fry, turning frequently, until browned and crisp; keep warm.
  8. Crack an egg into each tomato half; season with salt and pepper. Place in steamer until desired doneness.
  9. To assemble, mound hash in center of the serving plate. Arrange two tomato halves on either side of hash. Divide sauce, spooning half over each egg. Garnish with avocado slices.

Chris Lambert

Chef Chris Lambert, Bon Appetit Management Company in Minneapolis, MN

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