Avocado Verde Chilaquiles

This is the brunch that makes everyone slow down. Crispy tortilla chips get folded into a warm, creamy avocado verde, then crowned with a fried egg and a snowfall of queso fresco.

The secret is SoCal Original Avocado, our everyday verde-style sauce of ripe avocado, tomatillo, jalapeno and garlic. It carries the whole dish, mild with a little kick, and you pour more right over the top before serving.

Ingredients

For the avocado verde sauce

• 1 jar (16 oz) salsa verde
• 1 ripe avocado
• 1/3 cup SoCal Original Avocado, plus more for drizzling
• Juice of 1 lime
• Pinch of salt

For the chilaquiles

• 8 cups thick corn tortilla chips (about a 12 oz bag)
• 4 large eggs
• 1 tablespoon olive oil

To finish

• 1/2 cup crumbled queso fresco
• 1/4 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Lime wedges

Directions

1. Make the sauce. Add the salsa verde, ripe avocado, the SoCal Original Avocado, lime juice and a pinch of salt to a blender. Blend until smooth and creamy. Taste, and add more Original Avocado if you want more kick.
2. Warm it through. Pour the sauce into a large, wide skillet and bring to a gentle simmer over medium heat, stirring now and then, about 5 minutes. You want it hot and pourable, not cooked down.
3. Fry the eggs. While the sauce warms, heat the olive oil in a separate nonstick pan over medium. Crack in the eggs and fry to your liking, about 3 to 4 minutes for runny yolks. Set aside.
4. Coat the chips. Add the tortilla chips to the simmering sauce and gently fold for about 1 minute, just until every chip is coated but still has some crunch. Work fast, the longer they sit the softer they get.
5. Plate it. Pile the chips onto plates or one big platter and slide the fried eggs on top.
6. Load it up. Scatter on the queso fresco, red onion, cilantro and sliced avocado, then add a squeeze of lime.
7. Finish with the sauce. Drizzle SoCal Original Avocado generously over the top and serve right away, while the chips still have their crunch.

Tips

Chilaquiles wait for no one. Coat the chips at the last minute and serve immediately, because they keep softening as they sit.

Want it heartier? Fold in shredded rotisserie chicken or warm black beans before you add the eggs.