in water (acidified with 1 t. vinegar per quart
simmering water) until whites set and yolks
begin to thicken. 4) Per serving: Plate
1 hash-brown patty. Top with ¼ cup spinach,
1 slice prosciutto, 1 poached egg and ¼ cup
hollandaise sauce.
Recipe is courtesy of the American Egg Board.
Salmon Crudo over Sunny-Side Egg
and Peanut Butter/Mint Sauce
Bren Herrara, Chef/Caterer
Atlanta
Yield: 4 servings
heat canola oil; fry eggs individually until
edges are golden brown, leaving egg yolk
semi-runny. Sprinkle pinch of salt on eggs
while cooking. Transfer eggs to paper-towel-covered plate to soak up excess oil. 4) Per
serving: Scoop 4 T. peanut butter/mint sauce
onto plate. Place 1 egg on top; grind black
pepper, to taste. Place ¼ salmon pieces
around egg. Garnish with 2-3 mint sprigs.
Recipe is courtesy of the American Egg Board.
Apple Carnitas Breakfast Burrito
Yield: 10 servings
Avo Maria
Kim Haasarud, Master Mixologist
Liquid Architecture
www.liquid-architecture.com
Yield: 1 serving
10 cherry tomatoes
¼ fresh California avocado (large/8 oz.)
1 T. chopped onion
1 t. chopped jalapeño
Cilantro sprig or 2 basil leaves
4-5 dashes salt
2 dashes ground pepper
4 oz. tomato juice
1½ oz. silver tequila
Method: In mixing glass, muddle together
tomatoes, avocado, onion, jalapeño and
cilantro or basil. Add salt, pepper, tomato juice
and tequila. Top with ice; shake vigorously.
Strain into tall glass filled with ice. Garnish with
additional cherry tomatoes and avocado slice.
8 t. milk or light whipping cream
1¼ cups cilantro
¾ cup mint + springs for garnish
2 oz. unsalted peanuts
5-6 T., heaping, smooth peanut butter
Juice from 1 fresh-squeezed lemon
Salt, as needed
12 oz. salmon crudo, sashimi-cut, divided
Canola oil, for cooking eggs
4 large eggs
Fresh ground black pepper, to taste
30 oz. pork carnitas, excess fat removed,
shredded
1 cup prepared salsa + more for service
2/3 cup chopped fresh cilantro
5 oz. sharp cheddar
20 oz. Dole Chef-Ready Cuts Diced Apples,
thawed
10 eggs, scrambled
10 (12-inch) flour tortillas
1) In food processor, combine milk, cilantro,
¾ cup mint, peanuts, peanut butter, lemon
juice and pinch of salt. Pulse on low until
mixture liquefies and has consistency of
light cream. Chill for 10 minutes. 2) Season
salmon with salt. 3) In 8-inch nonstick skillet,
Method: Combine carnitas, 1 cup salsa
and cilantro in large skillet; cook, stirring
until heated through. Divide carnitas mixture,
cheese, apples and scrambled eggs evenly
among tortillas. Fold in sides; roll up. Cut in
half. Serve with additional salsa.
Recipe is courtesy of Dole Food Company, Inc.
