Fried Camembert with Avocado Salad, Salsa Verde, and Crisp Romaine Leaves

To the diced Tomatillos (1 lb) , add Onion (1) , Garlic (4 cloves) , Fresh Cilantro (4 Tbsp) , Jalapeño Peppers (1 Tbsp) , and Kosher Salt (to taste) . Blend the mixture until smooth.

Dice the Avocado (1) , Red Chili Pepper (1/2) and Yellow Bell Pepper (1/2) . Then, add juice from Lime (1/2) , Olive Oil (2 Tbsp) , Kosher Salt (to taste) and Cayenne Pepper (to taste) .

In a separate bowl, whisk together the Eggland's Best Classic Eggs (2) , Sriracha (1 Tbsp) , and Kosher Salt (to taste) .

Cut the Ripe Camembert (2 cups) into cubes or slices, bread twice with All-Purpose Flour (to taste) , egg mixture and Panko Breadcrumbs (to taste) (press the first coating of panko onto the cheese, lightly dip the camembert into the crumbs for the second coating).

Fry the cheese at 375 degrees F (190 degrees C) until crisp and golden, serve with the salsa, avocado and vinaigrette dressed Romaine Lettuce (to taste) .