Paleo Power Breakfast: The Baked Egg in an Avocado

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So I know I’m probably a little late to the party on this one. America loves eggs. America loves the avocado. And food places all over the internet have already talked about this. But I still think what I made for breakfast this morning is noteworthy.

The general concept of finding a food-hole and cooking an egg in it is simple, and honestly probably a little overdone. However, I had no idea how long I would need to bake my egg in an avocado, so I turned to the good people over at White on Rice to get some background. Their recipe has toast, bacon, and optional chopped tomatoes. This morning, I had only one of those options, unless I was going to toast a pita (which actually would have been delicious).

I walked out to the garden and picked a beautiful heirloom tomato that has mottled green and red all along the top with a simple skin break forming a neat little spiral around the bud end.

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It was so beautiful on the outside I just had to eat it. Two slices of it found their way onto the top of the avocados, which brightened up the dish a lot.

Another change, that I didn’t initially plan on changed the presentation, helped the avocados stay a lot more stable on the plate, and make the breakfast a lot prettier. Because of how simple it is, I think this recipe would be perfect for serving a lot of people brunch, or even just an intimate morning for two. Recipe below.

Baked Egg in an Avocado

Ingredients

– 1 avocado

– 2 small eggs

– Tomato

– Salt

– Freshly Ground Black Pepper

Instructions

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Preheat Oven to 425˚ F.  Cut avocado in half lengthwise around the pit. Pull out the pit and either discard or grow your own avocado tree (Instructions Here!). Crack two eggs into a small dish being careful to not break the yolks. Lay the avocados individually in small baking ramekins to hold them upright. Spoon one yolk of each egg into an avocado half being careful again to not break the yolk. The n fill the remaining space in each hole with the remaining whites of the eggs. If you have leftover egg whites save them in the fridge for later meringues! (Don’t worry, there will be meringue based recipes on this blog soon!). Salt and pepper the Avocados to taste.

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Put the Ramekins on a cookie sheet and place them in the oven. Bake them until the whites of the eggs actually turn white. This took about 20 minutes for me. While the baking is happening slice 2 1/8th inch thick slices of tomato. Place these on top of each avocado half after the whites have set up. Bake at least another 5 minutes to warm the tomatoes.

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Remove the avocados and let them cool slightly so that you can remove them from the ramekins. Cut each half again vertically to end up with 4 quarters of avocado. Position these on the plate in a square with either tomato side in or tomato side out. I chose to eat mine with a spoon and fork. The avocado should scrape out of the quarters very easily.

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