Lynn's California Avocado Poached Eggs
12 Large tomatoes (any color)
California Avocado Sauce
4 California Avocados
3 Tbsp Fresh lime juice
1 Tbsp Finely chopped shallot
¼ Cup Tequila
2 Cups Whipping cream
2 Tbsp 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 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 California Avocado
Instructions
METHOD
Char tomatoes over gas flame until lightly blistered. Cut tomato in half; scoop
out center, leaving a firm shell. Reserve.
To make 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.