I’m dedicating this recipe to my good friend Chef Amber Caudle from The Source in Hermosa Beach, CA. Years ago as a very young chef she inherited a kitchen with a mediocre Italian menu and turned it completely into her own thing with wonderful tapas, and her obsession, pintxos. These are the little snacks of the Basque region of northern Spain. Of course avocado is a New World fruit, thank you Columbus, but is now widely used in Spain. Specifically they use the Hass variety and I have some distant memory that all the avocados in Spain owe their origin to a single tree. This is not Amber’s recipe but I was asking myself, if confronted with a ripe avocado and good bread, what might Amber do? And there was my inspiration. She’s nuts about poached eggs in pintxos so I’m following her lead here.

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