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SOUTHWEST AVOCADO HASH AND EGGS WITH AVOCADO CHILE CREAM SAUCE

Rating
5.00000 of 5 Serves 4
Preparation
0 min
Cook Time
0 min
Total Time
0 min

Author: Kevin Williams, Sous Chef, Eurest Dining Services
Recipe Provided By the California Avocado Commission, for foodservice use

Nutritional Info

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Ingredients

  • Southwest Avocado Hash (recipe follows)
  • Avocado Chile Cream Sauce (recipe follows)
  • 4 large eggs, grilled or poached
  • 8 chives
  • Additional large Fresh California Avocados for garnish
  • 2 medium potatoes, peeled and diced

  • Southwest Avocado Hash

  • Yield: 4 Cups
  • 1 large Fresh California Avocado*, pitted, peeled and diced
  • 3 Tbsp.olive oil
  • 2 Tbsp.fresh cilantro, rough chopped
  • ¼ cupyellow bell pepper, diced
  • ¼ cupred onion, diced
  • 2 jalapeño, seeded and diced
  • 1 garlic clove, thinly sliced
  • ½ cupcherry tomatoes, quartered
  • 1 tsp.cumin, ground
  • 1 Tbsp.kosher salt
  • 1 tsp.cracked black pepper

  • Avocado Chile Cream Sauce

  • Yield: 2 Cups
  • 1 large Fresh California Avocado*
  • ½ cupcanned green chilies
  • 1 clove garlic, chopped
  • 2 Tbsp.fresh chives, chopped
  • 1 Tbsp.fresh parsley, chopped
  • ½ Tbsp.fresh tarragon, chopped
  • 2 Tbsp.green onion, chopped
  • ½ lemon, juiced
  • 1 cuplight cream, divided
  • Salt and pepper to taste

Instructions

Southwest 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.

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 Avocado and two whole chives.

*A large Fresh California Avocado weighs about 8 oz. 

Nutrition Information per Serving

There is no nutrition information available for this recipe.

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