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CALIFORNIA AVOCADO SAUCED POACHED EGGS
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2 Ratings | 1 Comment(s)

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  • Cook Time

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  • Total Time

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California Avocado Sauced Poached Eggs

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

Recipe Provided By

Ingredients

  • 12.000 12
    Large tomatoes (any color)
  • 0.000

    California Avocado Sauce

  • 4.000 4
    California Avocados
  • 3.000 3 Tbsp.
    Fresh lime juice
  • 1.000 1 Tbsp.
    Finely chopped shallot
  • 0.250 ¼ cup
    Tequila
  • 2.000 2 cups
    Whipping cream
  • 2.000 2 Tbsp.
    Unsalted butter, softened
  • 2.000 2 tsp.
    Salt
  • 0.200 1⁄5 tsp.
    Freshly ground pepper
  • 0.000

    Spicy Hash

  • 1.500 1 ½
    quarts Diced (1/4 inch) cooked potato
  • 2.250 2 ¼ cups
    Diced (1/4 inch) red bell pepper
  • 2.250 2 ¼ cups
    Diced (1/4 inch) green bell pepper
  • 2.250 2 ¼ cups
    Diced (1/4 inch) onion
  • 0.750 ¾ cup
    Dice (1/8 inch) celery
  • 0.000
    As needed Salt
  • 0.000
    As needed Unsalted butter and/or vegetable oil
  • 0.750 ¾ lb.
    Tasso ham or hot Andouille sausage,1/4-inch diced
  • 24.000 24
    Eggs
  • 0.000
    As needed Salt
  • 0.000
    As needed Freshly ground pepper
  • 0.000
    As needed for garnish Sliced California Avocado

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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.

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

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Comments

  • Excellent!

    A perfect way to enjoy fresh summer tomatoes, this dish is delicious and the presentation is sure to please. Next time I will steam the tomatoes and poach the eggs separately as the tomatoes required less cooking time than the eggs. It's important to keep a firm shell when scooping out the tomato centers (as noted in the recipe) so they hold their shape once they're steamed. The sauce is awesome...I could see using it with broiled fish, steamed/fresh vegetables, or even in the place of sour cream over baked potato.

    Submitted By Susan - Jun 9, 2011

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