California Avocado Breakfast Sandwich Recipe

California Avocado Breakfast Sandwich

Jesse Bluma at Pointe Viven. All rights reserved.

A mash-up between avocado toast and egg salad, this delectable sandwich is served open-faced on sourdough toast.  Creamy Hass avocados give rich flavor and satiate hunger in the morning.  

Avocados and California are synonymous.  Hass [rhymes with pass] avocados have a delicious history in the state.  The avocado fruit has been around for thousands of years.  According to Handwerk of the Smithsonian, “By 500 B.C. humans were cultivating what they called ahuacatl in Mexico and Central America, breeding the fruit to have more and more of the delicious flesh they loved in the process.” 

By the 1920 avocados reached La Habra in Orange County, California.  Postman Rudolph Hass planted avocado seeds and over time a new variety of avocado was born.  The Hass has rich, nutty flavor and a thick pebble-like skin.  

Enjoy this California breakfast sandwich with family, serve as a brunch item to friends, or have as a late night snack.

Serves 4-6

Ingredients

6 large eggs


12 ounces vegan chorizo (Soyrizo)

1 stalk celery


2 Mexican Green Onions/Mexican Grilling Onions (bulbs)


1 cup cherry tomatoes

2 Hass avocados


2 tablespoons plain non-fat Greek yogurt (Greek Gods brand)

1 organic lemon

sourdough bread


cooking spray

salt 

pepper

Visit Amazon to get your ingredients for this recipe.

Directions

Crack six large eggs into a large bowl.

Use a whisk to beat the eggs together. 

Coat a large skillet with cooking spray.

Pre-heat large skillet over low heat.

Add whisked eggs to skillet. 

Use a heatproof spatula to gently pull eggs to the middle of the skillet, while the remaining liquid eggs go to the outer part of the skillet. 

Cook eggs while continually moving eggs with the spatula (approximately 2 to 3 minutes).

Lightly season scrabbled eggs with salt and pepper.

Coat large skillet with cooking spray.

Pre-heat large skillet to medium heat.

Remove vegan chorizo from packaging and place into skillet.

Brown the vegan chorizo, stirring occasionally, for approximately 8 minutes.

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Wash and chop one stalk of celery.

Wash, peel outer later of white bulbs, and dice white bulbs of Mexican green onions.

Wash cherry tomatoes and cut each in half.

Wash and juice the lemon into a bowl.

Slice the avocado:  Slice vertically through the peel, twist, and separate the two halves of the avocado.  Remove the pit.  Slice the flesh of each avocado half vertically and horizontally, creating a grid.  Then scoop out the diced avocado with a large spoon.

Place the diced avocado in the bowl of lemon juice.

Add 2 tablespoons Greek yogurt, halved cherry tomatoes (reserve some halved cherry tomatoes for garnish), a dash of salt, and pepper to the bowl of diced avocado and lemon juice. Stir ingredients together.

Toast both sides of sourdough bread.

Assemble

Spoon a layer of the avocado mixture on the top of toasted bread.

Add a layer of scrambled eggs on top of the avocado mixture.

Place vegan chorizo on scrambled eggs.

Garnish with a few halved cherry tomatoes. 

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Credit: Handwerk, Brian. “Holy Guacamole: How the Hass Avocado Conquered the World.” Smithsonian.com, Smithsonian Institution, 28 July 2017, www.smithsonianmag.com/science-nature/holy-guacamole-how-hass-avocado-conquered-world-180964250/.

Sandwich Verde by Jesse Bluma at Pointe Viven

Sandwich Verde

Jesse Bluma at Pointe Viven. All rights reserved.

Serve this vibrant sandwich on Independence Day, at a beach picnic, or anytime for that matter.  Summer is the season when fruits and berries are ripe, the ocean breeze beckons, and Peru provides a bumper crop of buttery fruits called avocados.  Assemble these Verde Sandwiches ahead of time and neatly wrap in parchment paper and sandwich baggies for your next outing.

Quantity:  1 sandwich

Ingredients

2 slices organic grains and seeds bread (eureka!)

2 slices vegan pepper jack cheese (Go Veggie) 

organic baby spinach

½ avocado

Tofu Spinach Pesto Sausage link (Tofurky)

1 organic lemon

buttery spread (Smart Balance Light with Flaxseed Oil)

¼ teaspoon smoked paprika

salt to taste

Directions

Use kitchen scissors to snip the stems off the baby spinach leaves.

Wash and dry the baby spinach.

Wash and dry the lemon.

Slice and juice the lemon into a bowl.

Carefully cut the avocado in half.  (Keeping the avocado halves on the cutting board is key to avoiding injury when cutting.)

Place the avocado halves on a cutting board.

Use a smaller knife to cut the flesh into long segments.  

Spoon out the flesh into the bowl of lemon juice. 

Slice a link of tofu spinach pesto sausage.

Follow the package directions to cook the tofu spinach pesto sausage link.  (This is usually 3-4 minutes of grilling on each side, turning occasionally.) 

Toast the bread slices on both sides until golden brown. 

Butter one side of each slice of bread.

Add one slice of vegan pepper jack cheese to each slice of bread.

Then, neatly place the sliced avocado on one of the slices of bread.

Salt the avocado slices to taste.

Sprinkle the sliced avocado with smoked paprika.

Place the sliced, grilled tofu spinach pesto sausage on the other slice of bread.

Top the tofu spinach pesto sausage with a handful of baby spinach.  

Bring the two slices of bread together, gently pressing, to form a sandwich.

*For a variation on this sandwich you may wish to add dill-cashew spread or Lizano Salsa.

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Credit:  pexels.com

Boozy Watermelon Pizza by Jesse Bluma

Boozy Watermelon Pizza by Jesse Bluma

Jesse Bluma at Pointe Viven. All rights reserved.

Ripe, luscious, sweet, boozy, and for the adults.  This treat for grown-ups is refreshing and excellent for a party, patio dining, or summer escape.  Cinnamon liqueur and orange-flavored cognac infuse the fruit; the longer the watermelon and strawberries soak, the more flavorful they become.  *This recipe is also delectable without the alcohol.  

Ingredients 

1 seedless watermelon

1/2 cup organic honey

3/4 cup water

1/2 cup cinnamon liqueur (Goldschläger)

1/4 cup orange-flavored cognac (Grand Marnier)

1/4 cup vanilla blend Greek yogurt

1 teaspoon real maple syrup (Do not use imitation syrup.)

1/4 teaspoon vanilla extract

1/3 cup sliced, organic strawberries

1/4 cup halved, organic blackberries

1 Tablespoon cut fresh, organic mint

*Tip: leave out the honey, maple syrup, and alcohol to reduce calories while still having a delicious treat.

Visit Amazon to order Nate's 100% Pure Honey.

Directions

Gently wash and dry the watermelon, strawberries, blackberries, and mint.

Use a long, sharp serrated knife to cut the watermelon.  

Slice a 1” thick round from the center of the watermelon.

Slice the round of watermelon (“crust”) into 8 equal wedges.

Place the watermelon wedges on a baking sheet.

In a saucepan on medium-high heat, bring the honey, water, and cinnamon liqueur (Goldschläger) to a boil.

Stir and cook the honey, water, and cinnamon liqueur for approximately 1 minute.

Remove from the stove and allow the syrup to cool.

Then pour the syrup evenly over the watermelon wedges on the baking sheet.

Refrigerate the watermelon wedges for one hour.

De-stem the strawberries.

Slice the strawberries horizontally.

Pour the orange-flavored cognac (Grand Marnier) into a bowl.

Place the sliced strawberries in the bowl of cognac (Grand Marnier).

Refrigerate the sliced strawberries for one hour.

Remove the watermelon wedges from the refrigerator and arrange in a circle on a round serving platter or pizza stone.

Mix the Greek yogurt, maple syrup, and vanilla extract in a small bowl.

Slice the blackberries in half horizontally.

Use kitchen scissors to snip the mint leaves.

Use a small offset spatula to dollop and spread the yogurt mixture on top of the watermelon wedges.

Top the watermelon wedges with the sliced, cognac infused strawberries, blackberries, and mint.

Enjoy.

Visit Amazon to order Nate's 100% Pure Honey.

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Crackers with Pea and Cotija Spread Topped with Andouille by Jesse Bluma

Triscuit with Pea and Cotija Spread Topped with Andouille

Jesse Bluma at Pointe Viven. All rights reserved.

This recipe will satisfy your appetite for a salty, sweet, and savory snack.  Makes enough for two boxes of crackers.

Ingredients for walnut layer

2 cups light brown sugar

4 cups chopped walnuts

10 Tablespoons butter

1 teaspoon vanilla extract

In a large pan on low heat toast the walnuts.

Place the sugar and butter in the pan, then stir until the butter is melted.

Add in the vanilla.

Ingredients for the pea layer

2 cups frozen peas, and an additional pea to garnish each cracker

8 ounces cotija cheese

zest of two organic lemons (washed)

6 Tablespoons lemon juice

6 Tablespoons dill

8 Tablespoons olive oil

Defrost the peas.  

Blend the ingredients for the spread in a food processor or mixer.  

2 boxes Triscuits (whole wheat wafer crackers)

For the andouille

2 organic andouille sausages, diced, and prepared in a skillet on medium heat.

Assemble

Apply a thin layer of walnuts on each cracker.

Top with a layer of the pea spread.

Then garnish with andouille.

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Crackers with Pea and Feta Spread Topped with Andouille by Jesse Bluma

Triscuit with Pea and Feta Spread Topped with Andouille

Jesse Bluma at Pointe Viven. All rights reserved.

Peas and Triscuit Recipe

Triscuits topped with a layer of toasted walnuts, pea and feta spread, diced andouille, and dill to garnish.  This satisfies your appetite for salty, sweet, and savory.

Ingredients for walnut layer

2 cups light brown sugar
4 cups chopped walnuts
10 Tablespoons butter
1 teaspoon vanilla extract

In a large pan on low heat toast the walnuts.
Place the sugar and butter in the pan, then stir until the butter is melted.
Add in the vanilla.


Ingredients for the pea layer

2 cups frozen peas, and an additional pea to garnish each cracker

8 ounces reduced fat feta cheese

zest of two organic lemons (washed)

6 Tablespoons lemon juice

6 Tablespoons dill
8 Tablespoons olive oil

Defrost the peas. 
Blend the ingredients for the spread in a food processor or mixer. 

1 box Triscuits (whole wheat wafer crackers)

For the andouille

2 organic andouille sausages, diced, and prepared in a skillet on medium heat.

Assemble

Spread a thin layer of walnuts on each Triscuit.

Add a teaspoon of the pea and feta mixture, then evenly spread.

Top with andouille.

Garnish with a snip of dill.

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Slow Roasted Cherry Tomatoes and Crackers with Dill-Cashew Cream by Jesse Bluma

Slow Roasted Cherry Tomatoes and Triscuit with Dill-Cashew Cream

Jesse Bluma at Pointe Viven. All rights reserved.

Cherry Tomatoes and Triscuit Recipe

Triscuit topped with a dill-cashew cream adds a fresh, nutty and citrus flavor to the roasted cherry tomatoes. These snacks have layers of flavor to enjoy.

For the Dill-Cashew Cream (make a day ahead)

1 cup raw, unsalted cashews
1/4 cup organic olive oil
1/4 cup warm water
1/2 teaspoon sea salt
1 lemon
3 Tablespoons scissor snipped fresh dill
1 teaspoon organic yellow mustard
3 garlic cloves, peeled and minced
2 Tablespoons cold water

Place the cashews in a food processor and pulse, while streaming in the olive oil.
Pulse the cashew-olive oil mixture until smooth, approximately 1 minute.
Place the 1/2 teaspoon salt in 1/4 cup warm water, stir until the salt is dissolved.
Pour the salt-water into the food processor, then pulse to combine.
Pulse in the remaining ingredients:  zest of lemon, lemon juice, dill, mustard, garlic, and cold water.  Refrigerate for 24 hours to thicken.





For the Slow Roasted Cherry Tomatoes

1 pint organically grown heirloom medley cherry tomatoes
1/2 cup organic extra-virgin olive oil
3 cloves garlic, peeled and pressed
1 Tablespoon white vinegar
1 Tablespoon light brown sugar
1 teaspoon sea salt
Mix ingredients.
Then roast for 1 hour at 325 degrees Fahrenheit (or 163 degrees Celsius) on a non-reactive pan.


Additional Ingredients for Garnishing

- Grated panela, a soft and creamy Mexican cheese
- A snip of fresh basil.

Disclaimer:  No payment was accepted for editorial coverage.

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Dill-Cashew Dip Recipe

Dill-Cashew Dip Recipe

Jesse Bluma at Pointe Viven. All rights reserved.

This creamy dip provides layers of flavor to vegetables, slow roasted tomatoes, crackers, chips, steak bites, sliced sausage, and more.  The dill has a bright, citrus flavor that enhances the nuttiness of the cashew purée.  An essential dip for your next party or event, that so happens to be vegan and vegetarian friendly.

Ingredients:  (make a day ahead)

1 cup raw, unsalted cashews

1/4 cup organic olive oil 

1/4 cup warm water

1/2 teaspoon sea salt

1 lemon

3 Tablespoons scissor snipped fresh dill

1 teaspoon organic yellow mustard

3 garlic cloves, peeled and minced

2 Tablespoons cold water

Directions

Place the cashews in a food processor and pulse, while streaming in the olive oil. 

Pulse the cashew-olive oil mixture until smooth, approximately 1 minute.

Place the 1/2 teaspoon salt in 1/4 cup warm water, stir until the salt is dissolved.  

Pour the salt-water into the food processor, then pulse to combine.  

Wash the lemon.  Then add the zest and juice of the lemon into the food processor.

Add in 3 Tablespoons snipped fresh dill.

Next, add in 1 teaspoon yellow mustard.

Then add in 3 minced garlic cloves.

Finally, add in the 2 Tablespoons cold water.

Pulse to combine ingredients.

Refrigerate the dill-cashew cream for 24 hours to thicken.

Makes approximately 10 ounces.

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