Monday, January 6, 2014

Eggs Baked in Avocado with Pico de Gallo


EGGS BAKED IN AVOCADO 
W/ PICO DE GALLO

Upon doing some research it appears that there are quite of a few people who get upset about the idea of baking an egg inside an avocado (see The Kitchn's What's Up With Baking Eggs in Avocados? to get a sense of how many feelings are out there).  Well, I'll tell you what's up with baking eggs in avocados: it's delicious.

It is one of those Pinterest breakfast fads that I've been meaning to try out for a while since it combines my two favorite breakfast foods.  At least twice a week I'll eat an avocado for breakfast at work straight out of its shell, and you all know that if I could top it with a yet-to-be-invented egg yolk condiment, I would.  This would actually be a very good breakfast to make while you're getting ready for work, since it is highly portable once cooled (if you baked the egg to a soft boiled consistency).  You'll see that I accidentally baked the yolks past runny, but ended up glad I did since I realized this could be a good make-ahead grab-and-go snack. 

Yes, it is rich (especially if you add bacon, like so many recipes do).  But that is easily balanced out by topping the egg with a tangy/acidic accoutrement like pico de gallo.  I think smashing the egg and avocado on top of a toast or grilled flatbread also helps cut the richness, but that does defeat the mass appeal of it being a gluten free/paleo breakfast alternative.  

Certainly this is a recipe that you can make your own, but if you love eggs and avocado, you must give it a shot.

Ingredients (breakfast for 2):
  • 1 ripe avocado
  • 2 eggs
  • 1 tomato, diced
  • 1 tbsp. chopped cilantro
  • 1 tbsp. chopped chives or diced onion
  • 1/2 tbsp. lemon juice
  • Salt (I used kosher) and pepper to taste
  • Grilled flatbread or toast (optional)
Preheat the oven to 425 degrees.

Halve the avocado and scoop out enough meat to fit the raw egg, but leave as much as possible.
To fill, separate the egg yolk from the whites.  Fill the avocado with the yolk first, then add the right amount of the white to prevent it from overflowing.  I found the easiest way to do this was to place the avocado halves in ramekins that would hold them stable and make them easy to bake.  Sprinkle with a pinch of salt and pepper, then bake for 15 minutes (20 if you don't want a runny yolk).
Meanwhile, throw together the pico de gallo by tossing the diced tomato, cilantro, chives, and lemon juice.  Season with salt.
Serve warm with a helping of pico on top of the egg.  It was delicious scooped out and smashed on grilled flatbread, but makes a great gluten free and paleo breakfast without it.

Step by step quick reference:
  1. Preheat the oven to 425 degrees.
  2. Halve the avocado and scoop out enough meat to fit the raw egg, but leave as much as possible.  To fill, separate the egg yolk from the whites.  Fill the avocado with the yolk first, then add the right amount of the white to prevent it from overflowing.  I found the easiest way to do this was to place the avocado halves in ramekins that would hold them stable and make them easy to bake.  Sprinkle with a pinch of salt and pepper, then bake for 15 minutes (20 if you don't want a runny yolk).
  3. Meanwhile, throw together the pico de gallo by tossing the diced tomato, cilantro, chives, and lemon juice.  Season with salt.
  4. Serve warm with a helping of pico on top of the egg.  It was delicious scooped out and smashed on grilled flatbread, but makes a great gluten free and paleo breakfast without it.

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