12 large eggs

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1 1/2 heirloom cherry tomatoes (or grape tomatoes)

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3 Fresh California Avocados*, peeled, pitted and cut in half lengthwise

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3 Tbsp. rice or grape seed oil (or other neutral oil)

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1 oz. cilantro shoots or cilantro leaves

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2 Tbsp. white wine vinegar

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As needed Salt and pepper to taste

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1 As needed tomatillos, husks removed and washed

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2 oz. jalapeno, cut into large pieces

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12 oz. yellow onion, quartered

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1/2 oz. cilantro

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1 lime, zested and juiced

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2 oz. Extra virgin olive oil

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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.