California Avocado Sauced Poached Eggs
Ingredients
- 12 Large tomatoes (any color)
- Hass Avocado|California avocado Sauce
- 4 Hass Avocado|California avocados
- 3 Tbsp fresh lime juice
- 1 Tbsp Finely chopped shallot
- ¼ Cup tequila
- 2 Cups light whipping cream|whipping cream
- 2 Tbsp butter|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 Cups Diced (1/4 inch) red bell pepper
- 2 ¼ Cups Diced (1/4 inch) green bell pepper
- 2 ¼ Cups Diced (1/4 inch) Onion
- ¾ Cup Dice (1/8 inch) celery
- As needed salt
- As needed butter|unsalted butter and/or vegetable oil
- ¾ Pound 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 Hass Avocado|California avocado
METHOD
Char tomatoes over gas flame until lightly blistered. Cut tomato in half; scoop out center, leaving a firm shell. Reserve.
To make Hass Avocado|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.
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.
PER ORDER
Warm 1/3 cup reserved sauce; keep warm.
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.
Crack an egg into each tomato half; season with salt and pepper. Place in steamer until desired doneness.
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.
Char tomatoes over gas flame until lightly blistered. Cut tomato in half; scoop out center, leaving a firm shell. Reserve.
To make Hass Avocado|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.
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.
PER ORDER
Warm 1/3 cup reserved sauce; keep warm.
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.
Crack an egg into each tomato half; season with salt and pepper. Place in steamer until desired doneness.
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.
This article uses material from the "California Avocado Sauced Poached Eggs" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
