CALIFORNIA AVOCADO SAUCED POACHED EGGS

Recipe Provided By Chef Chris Lambert, Bon Appetit Management Company in Minneapolis, MN

Shopping List

  • 12.00012 Large tomatoes (any color)
  • 0.000

    California Avocado Sauce

  • 4.0004 California Avocados
  • 3.0003 Tbsp. Fresh lime juice
  • 1.0001 Tbsp. Finely chopped shallot
  • 0.250¼ cup Tequila
  • 2.0002 cup Whipping cream
  • 2.0002 Tbsp. Unsalted butter, softened
  • 2.0002 tsp. Salt
  • 0.2001⁄5 tsp. Freshly ground pepper
  • 0.000

    Spicy Hash

  • 1.5001 ½ quarts Diced (1/4 inch) cooked potato
  • 2.2502 ¼ cup Diced (1/4 inch) red bell pepper
  • 2.2502 ¼ cup Diced (1/4 inch) green bell pepper
  • 2.2502 ¼ cup Diced (1/4 inch) onion
  • 0.750¾ cup Dice (1/8 inch) celery
  • 0.000 As needed Salt
  • 0.000 As needed Unsalted butter and/or vegetable oil
  • 0.750¾ lb. Tasso ham or hot Andouille sausage,1/4-inch diced
  • 24.00024 Eggs
  • 0.000 As needed Salt
  • 0.000 As needed Freshly ground pepper
  • 0.000 As needed for garnish Sliced California Avocado