California Avocado Scramble

California Avocado Scramble

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Credit: Jonathan Clemons, Chef, The Porch Restaurant & Bar, Sacramento, California
The National Culinary Review, January 2016

Ingredients

1¼ qt. rice bran oil, for frying
2 large (8-oz.) fresh California avocados,
peeled, seeded, each cut in 6 wedges
1 cup buttermilk
1 cup finely ground cornmeal
½ cup all-purpose flour
¼ cup corn flour
1 t. salt
1 t. pepper
12 eggs
¼ cup half and half
1 cup Monterey jack cheese, shredded
Creole Mustard Hollandaise
3 oz. green onions, chopped

Creole Mustard Hollandaise
¼ cup whole milk
1 T. butter
1 T. grated Parmesan cheese
1 T. creole mustard
1 t. mustard powder
1 pinch red pepper flakes
1 pinch cayenne pepper
1 garlic clove, minced
1½ T. fresh lemon juice
3 egg yolks
5 oz. clarified butter, melted
1½ t. chopped parsley
Salt and pepper, to taste

Instructions

1. Heat rice bran oil in deep fryer to 350ºF. Place avocado wedges in buttermilk to soak. Whisk together cornmeal, all-purpose flour and corn flour with 1 t. salt and 1 t. black pepper. Remove avocado wedges from buttermilk; gently roll each one in cornmeal mixture. Put a few at a time in deep fryer; fry for 4-5 minutes, until golden-brown, turning as necessary for even browning. Remove from fryer onto paper towel-lined tray; season with salt and pepper. Repeat with remaining avocado wedges.

2. Heat broiler in oven. Heat a little oil or butter in nonstick skillet over medium heat. Whisk together eggs and half and half. Pour mixture into pan; scramble until eggs are cooked through (do not overcook). Sprinkle cheese over top; place pan under broiler for 1-2 minutes. Divide eggs among four plates. 3. To assemble: Place 3 fried avocado wedges on top of each plate of scrambled eggs. Top each with ¼ cup creole mustard hollandaise and generous amounts of chopped green onion.

For Creole Mustard Hollandaise:
In saucepan, bring milk, Parmesan cheese, butter, creole mustard, mustard powder, red pepper flakes, cayenne pepper and garlic to a simmer. Simmer for 1-2 minutes; add lemon juice. In another saucepan, simmer a little water for a bain-marie. Whisk egg yolks in large stainless-steel bowl; slowly add hot milk mixture into egg yolks, whisking constantly. Place bowl over simmering water; whisk quickly until mixture is slightly thickened, 2-3 minutes. Remove from heat; pour clarified butter into mixture in slow, steady stream, whisking constantly. Stir in chopped parsley; season to taste with salt and pepper. Reserve at room temperature.

Yield

4 servings

Tags

Breakfast, The National Culinary Review

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