SOUTHWEST AVOCADO HASH AND EGGS WITH AVOCADO CHILE CREAM SAUCE

Recipe Provided By Kevin Williams, Sous Chef, Eurest Dining Services

Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 4

Ingredients

  • 0.000 Southwest Avocado Hash (recipe follows)
  • 0.000 Avocado Chile Cream Sauce (recipe follows)
  • 4.0004 large eggs, grilled or poached
  • 8.0008 chives
  • 0.000 Additional large Fresh California Avocados for garnish
  • 2.0002 medium potatoes, peeled and diced
  • 0.000

    Southwest Avocado Hash

  • 0.000 Yield: 4 Cups
  • 1.0001 large Fresh California Avocado*, pitted, peeled and diced
  • 3.0003 Tbsp. olive oil
  • 2.0002 Tbsp. fresh cilantro, rough chopped
  • 0.250¼ cup yellow bell pepper, diced
  • 0.250¼ cup red onion, diced
  • 2.0002 jalapeño, seeded and diced
  • 1.0001 garlic clove, thinly sliced
  • 0.500½ cup cherry tomatoes, quartered
  • 1.0001 tsp. cumin, ground
  • 1.0001 Tbsp. kosher salt
  • 1.0001 tsp. cracked black pepper
  • 0.000

    Avocado Chile Cream Sauce

  • 0.000 Yield: 2 Cups
  • 1.0001 large Fresh California Avocado*
  • 0.500½ cup canned green chilies
  • 1.0001 clove garlic, chopped
  • 2.0002 Tbsp. fresh chives, chopped
  • 1.0001 Tbsp. fresh parsley, chopped
  • 0.500½ Tbsp. fresh tarragon, chopped
  • 2.0002 Tbsp. green onion, chopped
  • 0.500½ lemon, juiced
  • 1.0001 cup light cream, divided
  • 0.000 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