Now in season! Learn what makes our avocados so special & where to find them.

California Avocado Sauced Poached Eggs

California Avocado Sauced Poached Eggs
Total time:

0 min

Prep time:

0 min

Cook time:

0 min


Serving Size: 12

As needed As needed for garnish Sliced California Avocado
As needed As needed Freshly ground pepper
As needed As needed Salt
As needed As needed Salt
As needed As needed Unsalted butter and/or vegetable oil
As needed California Avocado Sauce
4 California Avocados
3/4 cup Dice (1/8 inch) celery
2 1/10 cups Diced (1/4 inch) green bell pepper
2 1/10 cups Diced (1/4 inch) onion
2 1/10 cups Diced (1/4 inch) red bell pepper
24 Eggs
1 Tbsp. Finely chopped shallot
3 Tbsp. Fresh lime juice
1/5 tsp. Freshly ground pepper
12 Large tomatoes (any color)
1 1/2 quarts Diced (1/4 inch) cooked potato
2 tsp. Salt
As needed Spicy Hash
3/4 lb. Tasso ham or hot Andouille sausage,1/4-inch diced
1/4 cup Tequila
2 Tbsp. Unsalted butter, softened
2 cups Whipping cream

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More


  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.
  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.

Recipe Tags

About the author


2 reviews

Recent pages: