California Avocado Sauced Poached Eggs
Recipe courtesy of California Avocado Commission.
12 large tomatoes (any color)
California Avocado Sauce:
4 California Avocados
3 tablespoons fresh lime juice
1 tablespoon finely chopped shallot
1/4 cup tequila
2 cups whipping cream
2 tablespoons unsalted butter, softened
2 teaspoons salt
1/5 teaspoon freshly ground pepper
1 1/2 cup diced (1/4-inch) cooked potato
2 1/4 cup diced (1/4-inch) red bell pepper
2 1/4 cup diced (1/4-inch) green bell pepper
2 1/4 cup diced ( 1/4-inch) onion
3/4 cup diced (1/8-inch) celery
Salt, as needed
Unsalted butter and/or vegetable oil, as needed
3/4 pound cooked ham or Andouille sausage, 1/4-inch diced
24 large eggs
Freshly ground pepper, as needed
Sliced California avocado, sliced as needed
- Char tomatoes over gas flame until lightly blistered. Cut tomato in half; scoop out center, leaving a firm shell. Reserve.
- For California Avocado Sauce: Mash avocado until creamy with bits of avocado remaining. (Do not purée.) 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.
- For Spicy Hash: Cook vegetables, sprinkled with a little salt, covered, in a little butter and oil until soft, about 10 minutes. Mix in ham or sausage; reserve.
- Warm 1/3 cup reserved sauce; keep warm.
- Coat a pan with melted butter; heat. Put 2/3 cup hash mixture in pan; flatten. Fry, turning frequently, until browned and crisp; keep warm.
- Crack an egg into each tomato half; season with salt and ground black pepper. Place in steamer until desired doneness.
- 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.
Makes 12 servings.
Recipe and photograph courtesy of California Avocado Commission.