Fresh California Avocado & Chimichurri Breakfast Bowls

Yay, it’s avocado season, and we’re obsessed, everybody! Fresh California avocados are a vibrant, flavorful fruit that are not only delicious — they’re in season, which is good news for all of us. These avocados are great for lunch and dinner, but today we’re doing breakfast and there’s no better way to start your day than with the fruit that’s tasty, healthy, and, let’s be honest, pretty to look at. These fresh California avocado & chimichurri bowls are just plain good! Make ‘em and see for yourself! They also happen to be #whole30.

Serves 4
Prep time: 15 minutes
Inactive baking time: 35 minutes

2 large fresh California avocados, halved and pitted
4 cups baby potatoes, quartered 
2 Tbsp. olive oil 
Salt and pepper to taste

8 poached or fried eggs 

1 head butter lettuce

1 cup marinated onions (see recipe)
1 cup Chimichurri sauce (see recipe)

Preheat oven to 375°F. Line a baking sheet with parchment and add potatoes, olive oil, and salt and pepper to the pan. Gently toss to coat the potatoes with the oil, salt and pepper. Bake 30-35 minutes. Bring 4 inches of water to a simmer and gently crack eggs into the simmering water. You can safely poach up to 3 eggs at a time. Do not disturb the egg for 30 seconds. Do not allow water to boil. Using a slotted spoon, gently move egg around to ensure even cooking. Ninety seconds produces a perfect poach. To assemble the bowls, layer lettuce, potatoes, 2 poached eggs, chimichurri and an avocado half topped with marinated onions in each bowl. Sprinkle flaky salt on top of each bowl and enjoy!

Chimichurri Sauce

1 bunch cilantro, rinsed
1/2 cup olive oil (or more, to taste)

Juice of 1 lemon
1 small garlic clove
Salt and pepper to taste

Pulse all ingredients in a food processor until finely chopped but not puréed, keeping a bit of texture. This keeps 3-4 days in the fridge. Bring to room temp to serve.

Marinated Onions

1 medium red onion, thinly sliced
Salt and pepper to taste
A squeeze of lime

Add all ingredients to a bowl and allow to marinate for 2 hours before use. These are best eaten within 48 hours. Store in the fridge.