Rise And Dine With Mexican Avocado Combos
Breakfast made with dynamic tastes of Mexico is a dynamic method to begin any day. Sautéed onion and bell pepper, Jack cheese, cilantro and a tip of hot pepper sauce change eggs into a feast, while avocado cubes provide the crowning touch.
Substitute fresh or frozen corn kernels for the bell pepper, and fold diced avocado into scrambled eggs simply before serving. Another terrific breakfast or brunch idea: Mix sliced avocado into your favorite salsa, and serve over a cheese omelet.
Hass avocados from Mexico, in plentiful supply all year long, are ideal for these early morning specialties. Mash a ripe avocado with sliced onion, lemon juice, salt and pepper, spread over toasted bagels and, if you like, leading with smoked salmon. This spread is not only tastier and more colorful than cream cheese, but more healthful-because two-thirds of the fat in Hass avocados includes monounsaturated fat, the same cholesterol-lowering “excellent fat” as olive oil.
Mexican Avocado
And Egg Scramble
1 totally mature Mexican Hass avocado
1 tablespoon grease
1/2 cup chopped onion
1 cup diced red pepper
6 eggs
2 tablespoons chopped fresh cilantro
3/4 teaspoon hot red pepper sauce
1/2 teaspoon salt
3/4 cup damaged tortilla chips
1/2 cup shredded Jack cheese
Cut avocado lengthwise around the middle; twist to separate halves and dig flesh. Dice avocado and reserved. Heat oil in a big skillet over medium-high heat. Include onion and bell pepper; cook and stir until onion begins to brown, about 4 minutes. Blend together eggs, cilantro, hot sauce and salt. Contribute to frying pan in addition to tortilla chip pieces. Cook and stir carefully until eggs are set however still soft. Sprinkle cheese on top. Cover; remove from heat; let stand up until cheese melts, 1 minute. Divide mix among four plates; leading with reserved avocado.
YIELD: 4 portions
Rich and velvety avocado over eggs is a tasty way to jump-start the day.
Hass avocados from Mexico, in plentiful supply all year long, are perfect for these morning specialties. Mash a ripe avocado with sliced onion, lemon juice, salt and pepper, spread over toasted bagels and, if you like, top with smoked salmon. Cut avocado lengthwise around the middle; twist to separate halves and scoop out flesh. Dice avocado and set aside. Add onion and bell pepper; cook and stir up until onion starts to brown, about 4 minutes.
