It’s Time to Wake up to Breakfast with California Avocados

Chef Neal Fraser of BLD Restaurant Shares Recipes to Kick Off California Avocado Season

IRVINE, Calif.--(BUSINESS WIRE)--California avocados are available in abundant supply, so now is the perfect time to enjoy this delectable fruit – especially in breakfast dishes, where they can add unexpected creamy and delicious flavor. This season, the California Avocado Commission (CAC) is inspiring consumers with new ways to incorporate California avocados into their breakfast and brunch menus. CAC has partnered with chef Neal Fraser to share two of his favorite California avocado breakfast recipes to help launch the California avocado season, which runs from spring through fall.

“I enjoy cooking with California avocados, as they bring a great mild flavor to any dish. So, it’s just natural for me to add it to my favorite meal of the day – breakfast.”

Recognized as one of California’s finest culinary talents, Los Angeles-based Fraser is chef and co-owner of BLD®, Fritzi Dog®, Redbird and The Strand House®, where he showcases his seasonal and locally grown cooking style.

“When California avocados are in season, I look for ways to incorporate them into my recipes,” said Fraser. “I enjoy cooking with California avocados, as they bring a great mild flavor to any dish. So, it’s just natural for me to add it to my favorite meal of the day – breakfast.”

While California-grown avocados are widely acknowledged for their exceptional flavor, the fruit also offers an array of nutritional benefits. California avocados contribute nearly 20 vitamins, minerals and phytonutrients with the greatest concentration in the dark green fruit closest to the peel. To get to the nutrient-rich fruit directly under the peel, simply nick and peel the skin from the avocado.¹

Chef Fraser has created exclusive breakfast recipes that highlight the California avocado’s premium quality, flavor and versatility. His “California Avocado, Egg and Smoked Salmon Blini” recipe is the perfect dish for a weekend brunch – bite size pancakes, topped with a creamy California avocado-infused crème fraiche, eggs and smoked salmon. And the chef’s “Chilaquiles de California Avocado” recipe is a fun and delicious dish to add to any weekend breakfast spread. For these and other California avocados breakfast recipes, visit http://www.CaliforniaAvocado.com/avocados-for-breakfast.

California Avocado, Egg and Smoked Salmon Blini
Recipe created by chef Neal Fraser for the California Avocado Commission.

Serves: 4

Prep Time: 2 hours, including proofing
Cooking Time: 10 minutes
Total Time: 2 hours, 10 minutes

California Avocado, Egg and Smoked Salmon Blinis

Ingredients

• 1 cup crème fraiche
• 2 ripe Fresh California Avocados, quartered, peeled and seeded
• 1 lemon, zested
• Kosher salt, to taste
• 4 eggs
• 1 Tbsp. milk
• 4 oz. smoked salmon
• 16 Blinis (see make-ahead recipe below)
• 1/2 ripe Fresh California Avocado, cut into thin slices and halved

Instructions

1. Mix together crème fraiche, avocados and lemon zest in a blender. Season with salt, to taste. Pour mixture in a large resealable plastic bag, remove all air and seal.
2. In a small bowl, mix together the eggs and milk until combined. Heat a medium non-stick pan to low heat. Pour mixture into pan and make a thin omelet. When cooked through, flip the omelet onto a cutting board and use a round cookie cutter to cut out circles of the omelet that are the same size as the blinis.
3. To serve, divide the blinis equally among plates. Top each blini with an egg round and smoked salmon. Cut a small hole in the corner of the bag of the crème fraiche mixture and squeeze some of the mixture onto each assembled blini. Garnish each blini with half of a thin avocado slice. Serve.

Blinis
Makes approximately 40 (3-inch) bite sized blinis

Ingredients

• 4 cups milk
• 2 1/2 Tbsp. active dry yeast
• 3 Tbsp. granulated sugar
• 2 1/2 Tbsp. salt
• 5 1/4 cups all-purpose flour, sifted
• 5 large egg yolks
• 3/4 cup plus 2 Tbsp. canola or vegetable oil
• Cooking oil spray

Instructions

1. In a small saucepan, heat the milk, yeast and sugar to 110°F.
2. Mix the salt and flour in a small bowl until combined.
3. Place the egg yolks in a separate bowl and whisk in the oil slowly to make an emulsion.
4. Add the milk to the egg mixture and add the flour to the egg-milk mixture. Mix until fully incorporated.
5. Pour batter in large container and cover to allow to proof. Proof in warm place till batter has doubled in size; about 1-2 hours depending on the temperature of the room.
6. Heat a large skillet over medium heat. Spray with cooking spray, then pour small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to bubble; about 2 minutes. Flip over and continue cooking until brown on the other side, about 1 minute.

Chilaquiles de California Avocado
Recipe created by chef Neal Fraser for the California Avocado Commission.

Serves: 4

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Ingredients

• 8 (6-inch) fresh corn tortillas, quartered
• Oil, for frying
• Kosher salt, to taste
• 1/2 cup diced Spanish chorizo
• 1 cup prepared mole sauce
• 1/4 cup water
• 1 cup rotisserie chicken, skinned and shredded
• 2 eggs, beaten
• 2 ripe Fresh California Avocados, peeled, seeded and diced
• 1/4 cup Cotija cheese or shredded Monterey Jack/cheddar blend
• 1 bunch scallions, thinly sliced
• 1 Tbsp. white roasted sesame seeds
• 1 bunch cilantro, roughly chopped
• 1 cup pico de gallo salsa, whatever is prettiest

Instructions

1. Fry the tortillas in 350°F oil till crispy. Season with salt and dry on a paper towel.
2. In a large sauté pan, add a small amount of oil and bring up to medium heat. Add the chorizo and sauté till browned. Pour in the mole sauce and water, stirring until the sauce has coated the chorizo.
3. Add the chicken and chips to the sauté pan and cook till the sauce is soaked into the chips.
4. In a separate pan, scramble the eggs over low heat until cooked through.
5. Transfer the chip mixture to a bowl, add in most of the avocado and toss gently to incorporate. Divide mixture evenly among plates and top with scrambled egg, cheese, scallions, sesame seeds, cilantro, pico de gallo and reserved avocado.

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

Copyright © 2013, Neal Fraser

About the California Avocado Commission

Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s nearly 5,000 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry. For information about California avocados, visit CaliforniaAvocado.com, become a fan at Facebook.com/CaliforniaAvocados and follow the California Avocado Commission on Twitter at Twitter.com/CA_Avocados.

¹ Lu Q. California Hass Avocado: Profiling of Carotenoids, Tocopherol, Fatty Acid, and Fat Content During Maturation and From Different Growing Areas. J Agric Food Chem.2009; 57:10408–10413.