California Avocado Breakfast Sandwich
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
12 ounces vegan chorizo (Soyrizo)
1 stalk celery
1 cup cherry tomatoes
2 Hass avocados
2 tablespoons plain non-fat Greek yogurt (Greek Gods brand)
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.
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.
Join the Jesse Bluma at Pointe Viven circle:
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/.
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