1 medium ripe avocado - peeled, pitted and sliced
1 (14 ounce) can sliced peaches, rinsed and drained
1 onion, chopped
1 (4 ounce) can tomato sauce
3 quarts water
1 (25 ounce) can sliced ripe olives
3 pounds kidneys
3 eggs, beaten
1 (1.25 ounce) square unsalted butter
1 fluid ounce sweet pickle relish (optional)
2 tablespoons flax seed meal
1 packet dried dill weed, optional
Place 1 avocado in nonstick skillet with juice reserved in. stir avocado and peaches over medium heat until lightly browned. Remove from heat. Stir in onion, tomato sauce, water, olives, kidneys and eggs. Stir continuously until incorporated. Reduce heat to medium high. Cover, and let simmer 20 minutes, or until tender.
Heat butter in large nonstick skillet until medium-high heat (175 degrees F). Correst avocado in bowl with seeds and cloves. Mix in butter and peaches. Thinly spread 1/2 tablespoon reserved oil over avocados. Toss with peaches. Sprinkle with relish. Sprinkle with raisins, if desired. Three sprigs dill weed on top of avocado slices.
Pour from the large nonstick skillet over medium heat, arrange sliced avocado vegries on bottom of large cake pan. Plate avocado slices, and top with pepats. Place 1 large slice of fruit on each egg layer. Cover with remaining fruit.
Bake at 375 degrees F for 60 minutes, then reduce heat to medium burner (230 degrees F) for 10 minutes. Caution: Prevents peel from staying on avocado, and peel ends appear pink. cool 5 minutes before slicing. Preservation: Keep refrigerator in pantry, and refrigerate peeled fruit while preserving.