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Southwest California Avocado Hash and Eggs with California Avocado Chile Cream Sauce

Southwest California Avocado Hash and Eggs with California Avocado Chile Cream Sauce
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ingredients

Serving Size: 4

As needed Southwest California Avocado Hash (recipe follows)
As needed California Avocado Chile Cream Sauce (recipe follows)
4 large eggs, grilled or poached
8 chives
As needed Additional large Fresh California Avocados for garnish
2 medium potatoes, peeled and diced
As needed Southwest California Avocado Hash(Yield: 4 cups)
1 large Fresh California Avocado*, pitted, peeled and diced
3 Tbsp. olive oil
2 Tbsp. fresh cilantro, rough chopped
1/4 cup yellow bell pepper, diced
1/4 cup red onion, diced
2 jalapeño, seeded and diced
1 garlic clove, thinly sliced
1/2 cup cherry tomatoes, quartered
1 tsp. cumin, ground
1 Tbsp. kosher salt
1 tsp. cracked black pepper
As needed California Avocado Chile Cream Sauce(Yield: 2 cups)
1 large Fresh California Avocado*
1/2 cup canned green chilies
1 clove garlic, chopped
2 Tbsp. fresh chives, chopped
1 Tbsp. fresh parsley, chopped
1/2 Tbsp. fresh tarragon, chopped
2 Tbsp. green onion, chopped
1/2 lemon, juiced
1 cup light cream, divided
As needed Salt and pepper to taste

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Instructions

Southwest California Avocado Hash

  1. Place potatoes in medium pot of cold water seasoned with salt, bring to a boil over medium heat. Cook for 3 minutes, remove potatoes and cool in an ice bath. Drain well.
  2. In a skillet at medium heat add olive oil then garlic, onion, bell pepper, and jalapeño. Sauté gently then add potatoes.
  3. Toss together to mix, add tomatoes and cumin and heat through. Remove from heat.
  4. Fold in cilantro and Fresh California Avocado. Season with salt and pepper.

California Avocado Chile Cream Sauce

  1. In a food processor purée Fresh California Avocado with chiles, garlic, lemon juice, green onion, a fourth of the cream and herbs.
  2. Pour into a saucepan and heat on low heat. Stir in remaining cream and cook at low heat, stirring occasionally until heated through but do not allow to boil. Season with salt and pepper to taste.

Plate Assembly

  1. Place 1 Cup (approximately. 6 ¼ oz.) of Southwest Avocado Hash on a plate and top with a grilled or poached egg and then 1/3 Cup of Avocado Chile Cream Sauce. Garnish with additional sliced Fresh California Avocados and two whole chives.

*A large Fresh California Avocado weighs about 8 oz. 

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