California Avocado Scramble

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Serves: 4
12    Eggs
1/4  cup  half and half
  Fresh California Avocados , peeled, seeded and each cut into 6 wedges*
cup  Monterey Jack cheese, shredded
oz.  green onions, chopped
  As needed  Salt and pepper to taste
cup  finely ground cornmeal
1/2  cup  all-purpose flour
1/4  cup  corn flour
cup  buttermilk
1 1/4  qt.  rice bran oil for frying
  As needed  Creole Mustard Hollandaise, (recipe follows)
    Creole Mustard Hollandaise (Yield: 1 cup)
  egg yolks
1/4  cup  whole milk
Tbsp.  butter
Tbsp.  grated Parmesan cheese
Tbsp.  creole mustard
tsp.  mustard powder
pinch  Red pepper flakes
pinch  cayenne pepper
  glove garlic, minced
1 1/2  Tbsp.  fresh lemon juice
oz.  clarified butter, melted
1 1/2  tsp.  chopped parsley
  As needed  Salt and 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


Creole Mustard Hollandaise

  1. In a saucepan, bring milk, Parmesan cheese, butter, creole mustard, mustard powder, red pepper flakes, cayenne pepper and garlic to a simmer. Simmer for 1-2 minutes. Add the lemon juice.
  2. In another saucepan, simmer a little water for a bain marie. Whisk egg yolks in a large stainless steel bowl. Slowly add the hot milk mixture into the egg yolks while whisking constantly.
  3. Place the bowl over the simmering water and whisk quickly until the mixture is slightly thickened (2-3 minutes). Remove from the heat and pour the clarified butter into the mixture in a slow steady stream while whisking constantly.
  4. Stir in the chopped parsley and season to taste with salt and pepper. Leave at room temperature until ready to use.

Prepare the avocados:

  1. Heat the rice bran oil in a deep fryer to 350°.
  2. Place the avocado wedges in the buttermilk to soak.
  3. Whisk together the cornmeal, all-purpose flour and corn flour with 1 tsp. of salt and 1 tsp. of black pepper.
  4. Remove the avocado wedges from the buttermilk and gently roll each one in the cornmeal mixture. Place a few at a time in the deep fryer and fry for 4-5 minutes, until golden brown, turning as necessary for even browning.
  5. Remove from fryer onto a paper towel lined tray and season with salt and pepper.
  6. Repeat with remaining avocado wedges.

Prepare the eggs:

  1. Heat the broiler in the oven.
  2. Heat a little oil or butter in a nonstick skillet over medium heat. Whisk together the eggs and half and half. Pour the mixture into the pan and scramble until the eggs are cooked through, being careful not to overcook them.
  3. Sprinkle the cheese all over the top and place the pan under the broiler for 1-2 minutes.
  4. Divide the eggs between four plates.


  1. Place 3 fried avocado wedges on top of each plate of scrambled eggs.
  2. Top each with ¼ cup of Creole Mustard Hollandaise and generous amounts of chopped green onion. Serve.

* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Jonathan Clemons

Recipe courtesy ofChef Jonathan Clemons, The Porch Restaurant & Bar, Sacramento CA

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