12 Eggs

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1/4 cup half and half

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2 Fresh California Avocados peeled, seeded and each cut into 6 wedges*

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1 cup Monterey Jack cheese shredded

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3 oz. green onions chopped

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As needed Salt and pepper to taste

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1 cup finely ground cornmeal

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1/2 cup all-purpose flour

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1/4 cup corn flour

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1 cup buttermilk

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1 1/4 qt. rice bran oil for frying

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As needed Creole Mustard Hollandaise (recipe follows)

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3 egg yolks

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1/4 cup whole milk

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1 Tbsp. butter

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1 Tbsp. grated Parmesan cheese

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1 Tbsp. creole mustard

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1 tsp. mustard powder

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1 pinch Red pepper flakes

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1 pinch cayenne pepper

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1 clove garlic minced

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Tbsp. fresh lemon juice

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5 oz. clarified butter melted

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1 1/2 tsp. chopped parsley

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As needed Salt and 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.