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SPICY CAJUN-STYLED SCRAMBLED EGGS IN A HOT CALIFORNIA AVOCADO HALF SHELL
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Recipe Provided By the California Avocado Commission, for foodservice use

Ingredients

  • 48.000 48
    large eggs
  • 2.000 2 Tbsp.
    thyme
  • 2.000 2 Tbsp.
    oregano
  • 1.000 1 Tbsp.
    salt
  • 1.000 1 Tbsp.
    black pepper
  • 1.000 1 Tbsp.
    cayenne pepper
  • 1.500 1 ½ cups
    half and half
  • 12.000 12
    California Avocados (6 lbs.)
  • 0.000
    Melted butter, as needed
  • 24.000 24
    slices crisply cooked bacon
  • 0.000
    Roasted sweet red pepper, for garnish
  • 0.000
    Thinly sliced green onion, for garnish

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Instructions

  1. Whisk eggs with next 6 ingredients; reserve.
  2. Per order - Brush 1 peeled avocado half with butter.
  3. Bake at 500 degrees F until hot and lightly browned, about 5 minutes.
  4. Scramble 1/2 cup egg mixture in butter.
  5. Mound eggs in avocado half.
  6. Garnish with bacon, roasted pepper and green onion.

Nutrition information per serving

Nutrition Information per Serving: 400 calories, 32g of fat, 440mg of cholesterol, 540mg of sodium and 18g of protein.

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