Back when I was a kid, I used to think that avocado was weird and scary. I just didn’t understand how guacamole could possibly taste good when it looked so goopy and green, so I refused to try it at all.
Usually, parents encourage their kids to give new foods a chance. My mother, on the other hand, would happily scoop up all of the avocado and guacamole that came with my meal and claim it as her own.
Because she is sneaky and wise.
These days, I’m making up for the avocado I missed out on during childhood by incorporating it into every dish that I can. In salads and scrambles, on toast, in sandwiches. Avocado everywhere.
But for me, no avocado can trump the breakfast avocado. There’s just nothing you can do to top what the avocado and the egg have together. One day, I want a love affair that’s as passionate and perfect as that of the avocado and the egg.
Until that day, I’ll just keep eating them to fill the void.
So basically, I’ll just be eating them forever.
And I am okay with that.
I made teeny tiny potatoes with my baked avocado egg baskets, but toast is an equally delicious option. The key here is to find a carb that will sop up all of the creamy, dreamy goodness of the egg basket. No egg yolk left behind, people.
This recipe is actually very quick and simple, plus it’s easy to adapt for vegetarians and picky eaters. And if you have someone over who doesn’t like avocado, take a lesson from my mother and steal theirs as your own.
Happy brunching!
- 2 avocados, sliced in half
- 4 eggs
- 2 strips bacon
- Chopped parsley or cilantro, for garnish (optional)
- Salt and pepper to taste
- Preheat oven to 425.
- Slice avocados in half, remove pit.
- Scoop out some of the avocado where the pit once was. This will create enough room for your egg to sit in.
- Set avocado half in a baking dish, propped in place with aluminum foil on either side. This will prevent the avocado from losing its shape as it bakes.
- Crack one egg into a small dish. Gently spoon the egg yolk into one of the avocado halves. Spoon in egg white on top of the yolk until cavity is filled. Discard any remaining egg white (or save for omelets later!).
- Repeat with remaining avocado halves.
- Bake for 12-15 minutes, until eggs are set.
- While eggs are baking, cook the bacon in a skillet. Set aside, allow to cool, and chop or crumble.
- Remove avocado egg baskets from oven and plate. Top with bacon crumbles, salt, pepper, and parsley.
- Serve with toast or potatoes.
Source: ringfingertanline.com (defunct blog)
