Editor’s Note: Here are some great brunch ideas including an avocado version of a Bloody Mary.
Known to many as the “Breakfast Queen of Chicago,” Ina Pinkney definitely knows her way around the kitchen and satisfying hungry morning appetites. “Because we pioneered ‘good for you’ cooking, adding avocados from Mexico, with their good fat, great taste and high satiety, was a natural for us.”
Read Related: Avocado Inspirations Part 1
EGGS POACHED IN AVOCADOS WITH DIABLO SAUCE
Ina’s Diablo Sauce (*recipe follows)
1 large avocado from Mexico
Salt, as needed
2 medium eggs, room temperature
Smoked sweet paprika for garnish
- Prepare Diablo Sauce at least 20 minutes before starting eggs.
- When sauce is almost finished, place a steaming basket over 1-inch of water; bring water to simmer.
- Meanwhile, cut avocado in half and remove seed. Cut a thin slice from the bottom of each avocado half to create a flat surface. Carefully scoop out about half of the avocado flesh without breaking through the flesh at the base. Season with salt.
- Into each avocado half, crack one egg; season with salt. Place avocado halves in steaming basket; cover until eggs are poached, about 5 to 7 minutes.
- Transfer each avocado half to a serving plate.
- Sprinkle with paprika and serve with *Diablo Sauce.
Yield: 2 Portions
1 TSP olive oil
1 finely chopped garlic clove
1 (15 oz) can fire roasted crushed tomatoes
¼ TSP smoked sweet paprika
½ TSP salt
¼ TSP pepper
- In a large skillet, heat 1 teaspoon olive oil until hot.
- Add 1 finely chopped garlic clove; cook and stir until fragrant.
- Stir in 1 (15-ounce) can fire roasted crushed tomatoes, ¼ teaspoon smoked sweet paprika, ½ teaspoon salt and ¼ teaspoon pepper.
- Bring to a boil; reduce to a simmer 20 minutes, stirring frequently.
INA’S GUACA MARY (Avocado Version of a Bloody Mary)
Yield: 4 Portions (5-1/3 cups plus tequila or vodka)
2 TSP grated lime rind
½ cup lime juice, divided
2 cups peeled, cubed cucumber
1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced
1 cup raw cubed tomatillos
1 cup halved seedless green grapes
½ cup loosely packed cilantro leaves
1 whole seeded fresh Serrano pepper
1 TSP celery salt
6 dashes green hot sauce
¼ TSP freshly ground black pepper
1-1/3 cups unsweetened coconut water
Tequila or vodka (optional)
Avocados slices, grape tomatoes and pickled onions (optional garnish)
- On a small flat plate, stir together 3 tablespoons salt and the lime rind; set aside.
- Pour ¼ cup of the lime juice into a shallow bowl and set aside.
- In a blender, combine cucumber, avocado, tomatillos, grapes, cilantro, Serrano pepper, remaining ¼ cup lime juice, celery salt, ½ teaspoon kosher salt, the hot sauce and black pepper; whirl until smooth; mixture will be slightly thick. Transfer to a 2-quart pitcher; stir in coconut water. Add tequila or vodka to taste, if desired.
- To serve, dip glass rim in reserved lime juice, then into salt and lime rind mixture. Add ice and fill with “Guaca Mary”.
- Thread avocado, grape tomatoes and pickled onions onto toothpick or skewer for garnish, if desired.
Recipes and photos courtesy: Chef Ina Pinkney, Ina’s Restaurant, Chicago