Ok, it’s time for something I’m pretty proud of. If I ever release a cookbook, this recipe will be on the first page. Behold the Baked Avocado and Egg!
Breakfast of Champions
Fact: Sriracha sauce makes everything better.
I don't know if the best part was the avocado or The Clash of Kings.
I was so excited about this creation, if only because it opens up a whole new world of avocado consumption. Anyways, had to share the recipe as soon as possible, so here it goes!
Baked Avocado and Egg
Two medium avocados
Salt and pepper
- Heat oven to 425° F.
- Cut each avocado in half, removing the pit and making sure that each half has a hole in which to place an egg.
- Place the halves in a baking dish and fill each with one egg. (See note below.)
- Sprinkle dill, salt, and pepper on each.
- Bake for 20-25 minutes. This will really depend on how you like your eggs. I don’t like runny yolk, so I baked mine for about 25 minutes, maybe a bit more.
- After you’ve removed them from the oven and let them cool a bit, squirt some sriracha sauce on those bad boys and go to town.
- There are a couple of ways you can prepare the egg before you put it in the avocado. You can leave each egg whole and put them into the avocado halves with the yolk still intact (an especially good option if you like runny yolk), or you can mix up the eggs beforehand and pour it in (less messy option, will end up more like scrambled eggs).
- Don’t freak out about making a mess or getting the eggs perfect in the avocado. One suggestion would be to fill the avocados in a separate bowl to catch any egg spillage, and then put them in the baking dish.
- I also made a vegan option for my friend using a quick tofu scramble. Drain some tofu, mush it up with some diced onions/peppers/same seasonings (maybe some soy sauce?), and bake it the same way.
Filed under photos, recipes
I regret that I met you only recently – the years I spent without you would have been that much more joyful with your presence. I am especially anguished to admit that I hated you at first. I thought that you were weak, useless, fat, and plagued with unfortunate skin issues, not unlike a 14-year-old videogame nerd. As far as I was concerned, you weren’t even worthy of joining me for lunch.
Does my brutal honesty offend? So be it, I must tell my truth! And while our relationship may have started off on the wrong foot, my truth is this: I love you, avocado. I love you more than Michele Bachmann loves corndogs. I love you more than Sandra Lee loves Kwanzaa cake. I love you more than Sammi and Deena from the Jersey Shore love 6 Hour Power Energy Shots. That is to say, a lot.
I’m sorry for any hurt that my years of rejection may have caused. I recognize that your tough exterior is only there to shield your soft and delicate interior from the inequality and misunderstandings plaguing this world. You offer me nourishment when I need it most and you never fail to impress when I take you to dinner parties. I would be proud to introduce you to my mother.
Now I know it’s not easy bein’ green. But avocado, never change.
By the way, here are Five Things You Should Know About Avocados:
- They are really, really good for you. They get knocked for having a lot of fat, but it’s the magical “good” kind. That fat is precisely why avocados are so anti-inflammatory and why they help our bodies absorb nutrients. Fat is not the enemy, so eat your guacamole.
- Here is a nice tutorial on how to cut and peel an avocado from Simply Recipes. It’s easy once you get the hang of it.
- Avocados brown easy. If you only want to use half an avocado, save the side with the pit and sprinkle the exposed surface with lemon juice. Wrap it up tight in cling wrap and put it in the fridge so you can use it the next day. A little browning won’t kill you, by the way.
- Tip from me to you: Nothing makes a grilled cheese better than adding thin slices of avocado.
- You should try and make this and I will too. I will add feta.
Have any good avocado recipes? Let me know!
In closing, avocados are delicious. Eat them.