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

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources