CALIFORNIA AVOCADO HUEVOS RANCHEROS

Blogger Chris Scheuer of The Café Sucré Farine says, “This delicious, vibrant version of classic Huevos Rancheros will be sure to please!” Fresh California Avocados and other fresh produce make this an especially beautiful dish for breakfast or anytime.

 


 

Ingredients

  • 2 ripe, Fresh California Avocados, seeded and peeled
  • 1 cup fresh cilantro, divided
  • 1 ½ tsp. dried crushed red pepper
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. olive oil, divided
  • 1 large jalapeño, finely chopped
  • ½ cup finely chopped red or yellow bell pepper
  • 1 medium clove garlic, minced
  • 2 cups red and/or yellow cherry tomatoes
  • 2 ears fresh corn, kernels removed
  • ½ tsp. sea salt, plus additional to taste
  • 2 tsp. finely chopped fresh oregano

  • Fresh ground black pepper, to taste

  • 4 large eggs
  • 4 (6-in.) corn tortillas
     

Directions

  1.  In a small bowl, mash the avocados with half of the cilantro, lime juice, and salt to taste. Set aside, covered with plastic wrap touching surface.
  2. Heat half the oil in a 12-inch nonstick skillet over medium-high heat until hot. Add jalapeño and bell pepper and cook, stirring, until the peppers begin to soften, about 1 minute. Add garlic and cook, stirring, until fragrant and golden, about 30 seconds. Add tomatoes and corn, sprinkle with sea salt and cook, stirring, until slightly softened and heated through, about 1 minute. Stir in the remaining cilantro and season with sea salt and pepper to taste. Transfer to a bowl and wipe out the skillet.
  3. Heat the remaining oil in the skillet over medium-low heat. Break the eggs into the skillet, sprinkle with salt and pepper, and cook, covered, until the whites are set, about 5 minutes.
  4. While the eggs cook, wrap the tortillas in a damp paper towel or a damp kitchen towel, then wrap loosely in plastic wrap and place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 15-30 seconds. If you don't have a microwave, warm each tortilla in a dry skillet over medium heat until soft, then wrap in a slightly damp kitchen towel until ready to prepare.
  5. Place a warmed corn tortilla on each of the serving plates. Divide the avocado mixture evenly among the plates on top of tortillas. Top each with an egg and some of the tomato/corn mixture. Garnish with more cilantro and/ or fresh oregano, if desired. Serve immediately.
     

Other Info

Serving suggestion:  Garnish with fresh lime wedges if desired.

Beverage pairing:  Nice with fresh-squeezed orange juice.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Author: Chris Scheuer, The Café Sucré Farine, adapted from Fine Cooking Recipe
Provided By the California Avocado Commission

GLUTEN FREE BREAKFAST PIZZA WITH AVOCADO PESTO

Pizza + Avocado Pesto + Breakfast = Yum. This breakfast pizza uses gluten-free English muffins as the pizza crust. Classic Italian flavors get a California kiss with avocado and pistachio pesto. No one will ever guess how quick and easy it is to make this gorgeous breakfast. Wow, this pizza not only tastes good, it provide 220% DV Chromium, a mineral known to enhance the action of insulin, a hormone critical to the metabolism and storage of carbohydrate, fat, and protein in the body.

Ingredients

 

  • 1 large tomato
  • ¼ tsp. salt
  • 1 cup basil leaves, thinly sliced
  • ½ cup roasted unsalted almonds
  • 1 ripe, medium Fresh California Avocado, peeled and seeded
  • 1 Tbsp. lemon juice

  • Cold water

  • 2 gluten-free English muffins
  • 4 slices fresh mozzarella
  • 4 rings thinly sliced red onion
  • 4 eggs


Directions

  • Line a cookie sheet with parchment paper and preheat oven to 500 degrees F.
  • Slice tomato into four thick slices. Sprinkle both sides with half the salt, and lay on paper towels to catch excess moisture.
  • Pulse basil and almonds in a food processor for 30 seconds. Add avocado, lemon juice, and salt and process until well-combined. If you prefer a thinner consistency, add cold water one tablespoon at a time and pulse to combine until you reach the desired thickness.
  • Blot tomatoes to remove excess moisture and salt.
  • Slice muffins in half, spreading the avocado pesto on each of the four pieces, top with a slice of mozzarella, a slice of tomato, and a slice of red onion. Cook on baking sheets for 7-8 minutes or until cheese is melted. While the pizza bases are cooking, cook four eggs to your preference in a nonstick skillet over medium heat.


Other Info

Serving Suggestion: For breakfast serve with sweet grapefruit segments. For later serve with an orange and basil salad.

Beverage Pairing:  Lemony hot tea or coffee.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Author: Sabrina Modelle
By the California Avocado Commission

Nutrition information per serving

Calories 410; Total Fat 25 g (Sat 6 g, Trans 0 g, Poly 4 g, Mono 12 g); Cholesterol 205 mg; Sodium 600 mg; Potassium 540 mg; Total Carbohydrates 29 g; Dietary Fiber 6 g; Total Sugars 6 g; Protein 20 g; Vitamin A 1271 IU; Vitamin C 13 mg; Calcium 378 mg; Iron 3 mg; Vitamin D 44 IU; Folate 79 mcg; Omega 3 Fatty Acid 0.15 g

% Daily Value*: Vitamin A 25%; Vitamin C 20%; Calcium 40%; Iron 15 %

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

CALIFORNIA AVOCADO QUINOA BREAKFAST BAKE

Thanks to its quinoa crust, perfectly ripened California Avocados, and array of Mediterranean colors and flavors, this dish is an excellent source of protein and a good source of calcium, iron and vitamin A. Plus, it provides 5 grams of "good” mono and polyunsaturated fats.

 

 

Ingredients

  • Olive oil spray

  • 8 large eggs
  • 1 ½ cups nonfat (skim) milk
  • ½ ripe, Fresh California Avocado, seeded, peeled and diced
  • ¼ cup crumbled feta cheese
  • ¼ cup diced sun dried tomatoes
  • ½ cup chopped raw spinach
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ cup uncooked quinoa, rinsed and drained
  • ¼ tsp. salt
  • ¼ cup grated parmesan cheese
     

Directions

  1. Preheat oven to 350°F and spray quiche pan with olive oil spray.
  2. In a large bowl, whisk eggs and milk; stir in avocado, feta cheese, sun dried tomatoes, spinach, thyme, oregano, quinoa and salt.
  3. Pour into prepared quiche dish, cover tightly with foil, and bake for 45-50 minutes, or until set.
  4. Remove quiche from oven, remove foil, sprinkle with parmesan cheese and return to oven for an additional 10-15 minutes, or until golden brown.
  5. Let quiche stand for 10 minutes prior to serving.
     

Other Info

As with all fruits and vegetables, wash avocados before cutting. Check out ourtips for how to choose and use California Avocados.

Author: Katie Ferraro, MPH, RD, CDE 
Recipe Provided By the California Avocado Commission

Nutrition information per serving

Calories 170; Total Fat 9 g (Sat 3 g, Trans 0 g, Poly 2 g, Mono 3g); Cholesterol 195mg; Sodium 270mg; Potassium 320mg; Total Carbohydrates 12 g; Dietary Fiber 2g; Total Sugars 3 g; Protein 12g; Vitamin A 619 (IU); Vitamin C 2 mg; Calcium 154 mg; Iron 2 mg; Vitamin D 64 (IU); Folate 60 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Total Fat 13%; Vitamin A 12%; Vitamin C 3%; Calcium 15%; Iron 10% 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

% Daily Value*: Total Fat 13%; Vitamin A 12%; Vitamin C 3%; Calcium 15%; Iron 10% 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

CALIFORNIA AVOCADO PIQUILLO PEPPER FRITTATA

This versatile breakfast dish is quick and easy, can be easily adapted by adding different veggies, and easily feeds a hungry crowd for breakfast or for brunch. 

 

 

 

 

Ingredients

  • 1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice
  • ½ cup jarred roasted piquillo peppers, cut into 1/4-inch strips
  • 1 clove garlic, minced
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. sherry vinegar

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 8 eggs
  • ½ cup grated Spanish manchego cheese
  • 2 Tbsp. chopped Italian parsley
  • 2 Tbsp. extra virgin olive oil, for cooking
     

Directions

  1. In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.
  2. Preheat the oven to 400˚F.
  3. In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.
  4. Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the bottom is set and the top is still runny. Occasionally lift the outer edges so the uncooked egg can run underneath.
  5. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
  6. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.
     

Other Info

Tip: Crumbled goat cheese may be substituted for Spanish manchego cheese.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Author: Copyright © 2009, Chefs Mary Sue Milliken and Susan Feniger 
Recipe Provided By the California Avocado Commission

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Nutrition information per serving

Calories 300; Total Fat 23 g (Sat 6 g, Trans
0 g, Poly 1.1 g, Mono 6.9 g); Cholesterol 440 mg; Sodium 370 mg; Potassium
234 mg; Total Carbohydrates 8 g; Dietary Fiber 3 g; Total Sugars 1 g; Protein 16 g; Vitamin A 889 IU; Vitamin C 7 mg; Calcium 118 mg; Iron 2 mg; Vitamin D 
0 IU; Folate 41 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 10%; Iron 10% 
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

SWEET POTATO HASH RECIPE WITH CREAMY CALIFORNIA AVOCADO SAUCE

There is no doubt that avocados fit snugly into many breakfast dishes. This sweet potato hash pops with color and flavor, thanks to a creamy avocado sauce. For the sauce, the California Avocados are tossed in the blender with some Greek yogurt, lime juice, garlic, salt and pepper. The result is a spreadable sauce that begs you to eat it with a spoon. So it’s a good thing that there’s a little leftover in this recipe!

Ingredients

Creamy California Avocado Sauce

  • 1 ripe, Fresh California Avocado, seeded and peeled
  • ⅓ cup nonfat plain Greek yogurt
  • 1 clove garlic, minced
  • 1 lime, juiced
  • 2 Tbsp. minced cilantro
  • 2 Tbsp. water
  • ½ tsp. salt
  • ¼ tsp. ground pepper

Sweet Potato Hash

  • 1 ¼ lbs. sweet potatoes, peeled and cut into 1/2-inch dice
  • ⅝ lb. Russet potatoes, peeled and cut into 1/2-inch dice
  • 1 Tbsp. olive oil
  • 2 cloves garlic minced
  • ½ tsp. salt
  • ¾ cup black beans, cooked
  • 4 strips bacon, cooked and minced
  • ¼ cup cilantro, minced

Directions

Creamy California Avocado Sauce

  1. Mix all ingredients in a food processor or blender until smooth.

Sweet Potato Hash Recipe with Creamy California Avocado Sauce

  1. Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and Russet potatoes and cook until just tender, about 5 to 8 minutes. Drain and set aside.
  2. Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
  3. Add garlic and cook for 1 minute, stirring frequently.
  4. Stir in the cooked sweet and Russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
  5. Stir in the black beans, bacon and cilantro.
  6. Divide between 8 plates and top each portion with 1 tablespoon of the Creamy California Avocado Sauce.

Other Info

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Author: Recipe created by Dara Michalski of www.cookincanuck.com. Recipe Provided By the California Avocado Commission

CALIFORNIA AVOCADO-BUTTERMILK PANCAKES

Tender, fluffy, low-fat pancakes made with a combination of whole grain and regular flours along with California Avocados. A breeze to throw together in the blender, they’re perfect for those mornings when time is short but you’re in the mood for something delicious and nutritious. And what happens when the most important meal of the day meets one of the most delicious fruits in the world? A better breakfast is born! Building your breakfast with the help of California Avocados is an easy way to enjoy a wholesome meal and provide you with energy to start the day. California Avocados are an excellent addition to a well-balanced breakfast. They contribute nearly 20 vitamins, minerals and phytonutrients.

Ingredients

  • 2 cups low-fat buttermilk
  • 2 large eggs
  • 1 Tbsp. melted butter
  • 1 Tbsp. honey
  • 1 tsp. vanilla extract
  • 1 ripe, Fresh California Avocado, peeled and pitted
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
     

Instructions

  1. Combine buttermilk, eggs, melted butter, honey and vanilla in a blender container. Blend until well combined. Add avocado and blend until smooth.
  2. Add remaining ingredients and pulse several times, just until dry ingredients are incorporated. Be careful to not over mix.
  3. Heat a lightly oiled griddle over medium-high heat. Scoop batter onto griddle using a 1/4-cup measuring cup. When bubbles appear on the surface of the pancakes flip to other side with a wide spatula. Cook on second side until golden brown. Serve hot.
     

Other Info

Serving Suggestions:  Delicious served with fresh fruit, syrup, preserves or a dusting of confectioner sugar.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, California Avocado Commission

Nutrition information per serving

Calories 240; Total Fat 9 g (Sat 3 g, Trans 0 g, Poly 1 g, Mono 4 g); Cholesterol 70 mg; Sodium 590 mg; Potassium 340 mg; Total Carbohydrates 32 g; Dietary Fiber 3 g; Total Sugars 7 g; Protein 9 g; Vitamin A 225 (IU); Vitamin C 3 mg; Calcium 171 mg; Iron 2 mg; Vitamin D 16 (IU); Folate 77 mcg; Omega 3 Fatty Acid 0.07 g

% Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 15%; Iron 10% 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

CALIFORNIA AVOCADO BREAKFAST TACO

This super simple start-your-day breakfast recipe uses convenience foods such as pre-washed, bagged kale, egg white substitute and jarred roasted red peppers to cut down on preparation time, but not flavor nor nutrition. Creamy smooth mashed California avocado adds good fats for flavor and satiety.

 

Ingredients

  • 2 (6-inch) corn tortillas
  • ½ ripe, Fresh California Avocado, seeded and peeled
  • ¼ lemon

  • Salt, to taste

  • 2 tsp. olive oil
  • 1 packed cup washed, stemmed and torn kale (or spinach)
  • ⅛ tsp. hot red pepper flakes
  • ½ cup egg whites or egg substitute
  • ¼ cup diced roasted red pepper
     

Instructions

  1. Microwave tortillas to soften, 15 to 20 seconds. Reserving one quarter of the avocado for garnish, spoon remaining avocado on each tortilla and mash with a fork to spread; add a little squeeze of lemon juice and a light sprinkling of salt; dice remaining quarter avocado.
  2. Meanwhile, heat half the oil in a small nonstick skillet over medium-high heat. Add kale; sauté until just wilted, just a couple of minutes; turn onto a plate.
  3. Return skillet to burner and heat remaining oil. Whisk pepper flakes into egg whites. Add to hot skillet and using a spatula to push back the eggs that have set, tilt pan so uncooked eggs run into the empty portion of the skillet. Continue pushing back cooked eggs and tilting pan until eggs are no longer runny.
  4. Halve eggs, placing a portion on each tortilla; top each with a portion of kale, roasted pepper and diced avocado and squeeze with a little more lemon juice. Fold and serve.
     

Other Info

Serving Suggestion:  Seasonal melon or berries.

Beverage Pairing:  Hot coffee or tea.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Author: Pam Anderson, cookbook author, food blogger and AARP’s official food expert Recipe Provided By the California Avocado Commission

Nutrition information per serving

Calories 240; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 0 mg; Sodium 310 mg; Potassium 580 mg; Total Carbohydrates 20 g; Dietary Fiber 6 g; Total Sugars 2 g; Protein 11 g; Vitamin A 3700 IU; Vitamin C 42 mg; Calcium 117 mg; Iron 1.5 mg; Vitamin D 0 IU; Folate 62 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 70%; Vitamin C 70%; Calcium 10%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

CALIFORNIA AVOCADO TOAST THREE WAYS

Mashed or sliced California Avocados on toast are easy and delicious for breakfast or for a snack, and can be added to in many different ways to for a craveable taste sensation. Here are three favorite ways to top California Avocado Toast.

 

 

 

Ingredients

  • 1 slice bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain or whatever bread you prefer)
  • ½ ripe, Fresh California Avocado, peeled, seeded and mashed
  • 1 egg – Optional
  • 2 slices heirloom or beefsteak tomato – Optional
  • 2 slices cooked bacon (try maple bacon, peppercorn bacon, turkey bacon or veggie bacon) – Optional

  • Fresh cracked pepper – Optional

  • Sea salt to taste – Optional
     

Instructions

California Avocado Toast with Fried Egg

  1. Toast 1 slice bread and spread with 1/2 ripe, Fresh California Avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired.
  2. Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.

California Avocado Toast with Heirloom Tomatoes

  1. Toast 1 slice bread, spread with 1/2 ripe, Fresh California Avocado (mashed or sliced) and 2 slices heirloom or beefsteak tomato.
  2. Top with fresh cracked pepper and sea salt to taste.

California Avocado Toast with Bacon

  1. Toast 1 slice bread, spread with 1/2 ripe, Fresh California
  2. Avocado (mashed or sliced) and 2 slices cooked bacon.
     

Other Info

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Recipe Provided By the California Avocado Commission

Nutrition information per serving

California Avocado Toast with Fried Egg

Calories 260; Total Fat 17 g (Sat 3 g, Trans 0 g, Poly 2.3 g, Mono 9 g); Cholesterol 185 mg; Sodium 490 mg; Potassium 450 mg; Total Carbohydrates 19 g; Dietary Fiber 6 g; Total Sugars 3 g; Protein 10 g; Vitamin A 381 (IU); Vitamin C 7.7 mg; Calcium 214 mg; Iron 2.3 mg; Vitamin D 41 (IU); Folate 115 mcg; Omega 3 Fatty Acid 0.1 g

 % Daily Value*: Vitamin A 8%; Vitamin C 15%; Calcium 20%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

California Avocado Toast with Heirloom Tomatoes

Calories 200; Total Fat 13 g (Sat 1.5g, Trans 0 g, Poly 1.5 g, Mono 7 g); Cholesterol 0 mg; Sodium 360 mg; Potassium 480 mg; Total Carbohydrates 20 g; Dietary Fiber 6 g; Total Sugars 4 g; Protein 4 g; Vitamin A 382 (IU); Vitamin C 14 mg; Calcium 192 mg; Iron 1.6 mg; Vitamin D 0 (IU); Folate 103.5 mcg; Omega 3 Fatty Acid 0.09 g

% Daily Value*: Vitamin A 8%; Vitamin C 25%; Calcium 20%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

California Avocado Toast with Bacon

Calories 280; Total Fat 19 g (Sat 4 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 20 mg; Sodium 500 mg; Potassium 470 mg; Total Carbohydrates 19 g; Dietary Fiber 6 g; Total Sugars 3 g; Protein 10 g; Vitamin A 110 (IU); Vitamin C 7.7 mg; Calcium 187 mg; Iron 1.6 mg; Vitamin D 6 (IU); Folate 98 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 20%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.