Southwestern Breakfast Crepes with Hass Avocado Lime Hollandaise

Menu Part: 
Entree
Cuisine Type: 
Latin

Crepes are always a crowd pleaser for breakfast but these bring something different to the table with a lime hollandaise and Hass avocados adding a Latin twist to the French favorite.
 

Ingredients

2 Mexican Hass avocados
1 tbsp. sour cream
1/4 tsp. hot red pepper sauce
2 plum tomatos
8 large eggs
1 tbsp. lime juice
1/4 cup butter, melted
1/2 cup fresh cilantro, chopped
1/8 tsp. + 1/2 tsp. salt
2 tbsp. canola oil
1 cup yellow onion, chopped
1 cup green bell pepper, chopped
1 tbsp. garlic, finely chopped
6 oz. chicken breast, chopped
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. ground black pepper
2/3 cup colby-Jack cheese, shredded
8 10-in. crêpe sheets
2 tbsp. oil-cured black olives, pitted, sliced
4 cilantro sprigs

Steps

1. Peel, seed and quarter avocados. Cut one avocado into 16 slices. Cover tightly and set aside.

2. Coarsely chop 1/4 of remaining avocado and place pieces in blender with sour cream and hot red pepper sauce. Cut remaining 3/4 avocado into 1/2-in. pieces; cover tightly and set aside.

3. Slice 1 tomato into 16 slices; cut remaining tomato into 1/2-in. pieces and set both aside. Separate 2 eggs; place yolks in top of double boiler and whites in small bowl. Add remaining whole eggs to whites and whisk to combine.

4. Whisk lime juice into yolks and set over simmering water. Whisk constantly until mixture steams and begins to thicken; transfer immediately to blender with avocado mixture and blend until smooth. With motor running, very gradually add melted butter. Fold in 1 tsp. of cilantro and 1/8 tsp. salt; transfer mixture to squirt bottle or small bowl. Set in pan of warm—not hot—water until ready to use.

5. Heat oil in 10-in. skillet over medium-high heat. Add onion and bell pepper and sauté until translucent, about 3 mins. Add garlic and sauté 1 min. more. Stir in chicken, chili powder, cumin, 1/2 tsp. salt and black pepper; cook and stir until hot. Add eggs; cook and stir until eggs are firm, about 4 mins.

6. Remove from heat and fold in cheese, reserved avocado, tomato pieces and remaining cilantro. Spread out crêpes on work surface; divide scrambled egg mixture onto crêpes making a 6-in. long log. One at a time, fold smaller ends of crêpe over filling, then roll up. Place 2 crêpes on each of 4 plates to make an X. Arrange reserved avocado slice and tomato slice between each spoke of the X. Divide olives into center and garnish with cilantro sprig. Drizzle hollandaise over all.

Recipe by Avocados From Mexico

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources