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Wake Up Your Breakfast With California Avocados

Temecula, California (NAPSI) - They say that breakfast is the most important meal of the day.  What better way to start your morning off than with a delicious dish  featuring fresh California  avocados?

With nearly 20 vitamins and minerals, avocados provide beneficial “good  fats” to help you perform your best at work, school or wherever you may go.  Plus, they add a velvety texture and unbeatable flavor to any breakfast—whether  it’s on-the-go or a casual get-together with friends.

Los Angeles−based chef Neal Fraser of  BLD®, Fritzi Dog®, Redbird and The Strand House®   has partnered with the California Avocado Commission to share one of his  favorite California  avocado breakfast recipes.

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

For a quick breakfast that will keep you going all morning, Fraser  recommends spreading creamy avocados on whole grain toast, adding it to your  favorite smoothie or folding chunks of avocados into freshly scrambled eggs.

If you have a more relaxed breakfast planned, try Fraser’s Chilaquiles de California Avocado recipe. For even more  inspiration and other California  avocado breakfast recipes, visit  

Chilaquiles de California Avocado

Serves: 4   Prep Time: 20 minutes   Cooking Time: 20 minutes   Total Time: 40 minutes


8 (6-inch) fresh corn tortillas,  quartered

Oil, for frying

Kosher salt, to taste

½ cup diced Spanish chorizo

1 cup prepared mole sauce

¼ cup water

1 cup rotisserie chicken, skinned  and shredded

2 eggs, beaten

2 ripe Fresh California Avocados, peeled, seeded and  diced

¼ 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


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 this recipe. A large avocado averages  about 8 ounces. If using smaller or larger size avocados, adjust the quantity  accordingly.