T.A.B.L.E Sandwich

This recipe has been provided to AEB as is by Avocados From Mexico


Yield: 24 servings


  • 24 slices artisan bread
  • 24 large eggs
  • 24 lettuce leaves
  • 24 tomato slices (lengthwise 3/8” thick)
  • 48 strips bacon cooked
  • 24 slices Avocados From Mexico
  • black pepper ground, to taste

Avocado Pesto

  • 2 ounces basil leaves
  • 2 Avocados From Mexico peeled, pitted
  • 2 garlic cloves
  • 1/2 cup Asiago cheese shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper ground
  • 1 cup extra virgin olive oil
  • Optional: add squeeze of lemon to best preserve


  1. For Avocado Pesto: Combine all ingredients in a food processor and blend until smooth. Place in an airtight container and store in refrigerator.
  2. For Each Serving to Order: Toast one slice of bread. Fry one egg. Spread toast with Avocado Pesto, and top with lettuce leaf, sliced tomato, two slices of crispy bacon and fried egg. Split and pit a fresh Avocado from Mexico. With peel still on, cut a vertical slice from center of avocado about ⅜ inch thick. Remove peel from slice and lay slice over egg yolk. (Depending on size of avocado, each half will yield one to two slices cut in this way; reserve the remaining avocado for another purpose.) Garnish with freshly cracked black pepper.


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