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CALIFORNIA AVOCADO SAUCED POACHED EGGS

Rating
5.00000 of 5 Serves 12
Preparation
0 min
Cook Time
0 min
Total Time
0 min

Author: Chef Chris Lambert, Bon Appetit Management Company in Minneapolis, MN
Recipe Provided By the California Avocado Commission, for foodservice use

Nutritional Info

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Ingredients

  • 12 Large tomatoes (any color)

  • California Avocado Sauce

  • 4 California Avocados
  • 3 Tbsp.Fresh lime juice
  • 1 Tbsp.Finely chopped shallot
  • ¼ cupTequila
  • 2 cupsWhipping cream
  • 2 Tbsp.Unsalted butter, softened
  • 2 tsp.Salt
  • 1⁄5 tsp. Freshly ground pepper

  • Spicy Hash

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

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.

Nutrition Information per Serving

There is no nutrition information available for this recipe.

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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