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

California Avocado Chorizo Egg-in-the-Hole

California Avocado Chorizo Egg-in-the-Hole
Total time:

25 min

Prep time:

0 min

Cook time:

25 min

Fresh California Avocado and a bright yellow egg peeking through toast are a welcome sight (and taste) at your breakfast or brunch gathering.

ingredients

Serving Size: 4

As needed California Avocado Chorizo Egg-in-the-Hole
2 (3-oz.) Spanish chorizo links, cut into small dice
2 ripe Fresh California Avocados, seeded and peeled
2 thinly sliced scallions, white and light green parts only
2 Tbsp. roughly chopped cilantro
1 Tbsp. freshly squeezed lime juice
As needed Sea salt, to taste
As needed Freshly ground black pepper, to taste
8 slices of brioche or other soft bread, crusts removed
4 large eggs
As needed Unsalted butter, softened for spreading on bread and for cooking egg
As needed Arbol Salsa (see make-ahead recipe below), for serving
As needed Roasted Arbol Salsa
4 Roma tomatoes
6 tomatillos, husked and washed
12 dried arbol chiles, stemmed
1/2 bunch cilantro, roughly chopped
1/2 lime, juiced
1 1/2 tsp. salt, to taste
As needed Freshly ground black pepper, to taste

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

California Avocado Chorizo Egg-in-the-Hole

  1. In a hot pan, sear the chorizo until browned and crispy. Set aside on a paper towel.
  2. Combine avocados, scallions, cilantro, lime juice, salt, pepper and cooked chorizo in a medium bowl. Using a fork, mash and stir ingredients together into a uniform, chunky mixture.
  3. Double up the slices of bread on a cutting board (as if making sandwiches), and using a 2-inch round cookie cutter, cut a disk out of the center of each set. Leaving the disks in place in the slices, open all four sandwiches like a book. Spread an even amount of the avocado mixture on one side of each sandwich, and then close. Spread soft butter evenly over the tops of each sandwich.  
  4. Heat a griddle or large non-stick pan over medium high heat. Remove the disk from each sandwich, and then place both sandwich and disk buttered side down on the hot griddle or pan. Spread butter evenly on the unbuttered side of the sandwiches as the first sides are cooking.
  5. When golden and crispy on one side, flip sandwiches and disks, and place a dab of the remaining butter into the hole of each sandwich. Crack an egg into each hole and cook until desired doneness. Flip and cook the other side until desired doneness. Serve immediately accompanied by Arbol Chile Salsa, using the disk to dip into the egg.  

    Note: Be sure to use Spanish chorizo, which is cured and fully cooked.

Roasted Arbol Salsa
Makes about 2 1/2 cups

  1. Preheat broiler. Place tomatoes and tomatillos on a baking sheet and broil turning occasionally, until lightly charred, about 10 to 12 minutes.  
  2. Meanwhile, in a small dry skillet, toast chiles over moderate heat, shaking constantly.
  3. Combine tomatoes, tomatillos and chiles with cilantro, lime juice, salt and pepper in a blender or food processor. Puree until smooth. Taste and adjust seasonings as necessary.

Copyright © 2013, Mary Sue Milliken and Susan Feniger, bordergrill.com

Recipe Tags

About the author

Reviews

3 reviews

Recent pages: