From: Chef Jonathan Clemons, The Porch Restaurant and Bar, Sacramento, CA. Yield: 4 servings.
¼ cup half-and-half
2 fresh large avocados (8 oz. each), peeled, seeded and each cut into 6 wedges
1 cup Monterey Jack cheese, shredded
3 oz. green onions, chopped
to taste, salt and pepper
1 cup finely ground cornmeal
½ cup all-purpose flour
¼ cup corn flour
1 cup buttermilk
1¼ cups rice bran oil, for frying
as needed, Creole Mustard Hollandaise (recipe follows)
Creole Mustard Hollandaise (yields 1 cup):
3 egg yolks
¼ cup whole milk
1 Tbsp. butter
1 Tbsp. grated Parmesan
1 Tbsp. Creole mustard
1 tsp. mustard powder
pinch of red pepper flakes
pinch of cayenne pepper
1 clove garlic, minced
1½ Tbsp. fresh lemon juice
5 oz. clarified butter, melted
1½ tsp. chopped parsley
to taste, salt and pepper
For Creole Mustard Hollandaise: In a saucepan, bring milk, Parmesan, butter, Creole mustard, mustard powder, red pepper flakes, cayenne and garlic to a simmer. Simmer for 1 to 2 minutes. Add the lemon juice.
In another saucepan, simmer a little water for a bain marie. Whisk egg yolks in a large stainless steel bowl. Slowly add hot milk mixture into the egg yolks while whisking constantly. Place the bowl over simmering water and whisk quickly until mixture is slightly thickened, 2 to 3 minutes. Remove from the heat and pour clarified butter into mixture in a slow, steady stream while whisking constantly. Stir in chopped parsley and season to taste with salt and pepper. Leave at room temperature until ready to use.
For avocados: Heat rice bran oil in a deep fryer to 350°F. Place avocado wedges in buttermilk to soak. Whisk together cornmeal, all-purpose flour and corn flour with 1 tsp. of salt and 1 tsp. black pepper. Remove avocado wedges from buttermilk and gently roll each one in cornmeal mixture. Place a few at a time in deep fryer and fry for 4 to 5 minutes, until golden brown, turning as necessary for even browning. Remove from fryer onto a paper towel-lined tray and season with salt and pepper. Repeat with remaining avocado wedges.
For eggs: Heat broiler in oven. Heat a little oil or butter in nonstick skillet over medium heat. Whisk together eggs and half-and-half. Pour mixture into the pan and scramble until eggs are cooked through, being careful not to overcook them. Sprinkle cheese all over the top and place pan under the broiler for 1 to 2 minutes. Divide eggs among four plates.
To assemble: Place three fried avocado wedges on top of each plate of scrambled eggs. Top each with ¼ cup of Creole Mustard Hollandaise and generous amounts of chopped green onions. Serve.