Eggvocado you might ask?! Well, eggvocado is something I’ve seen floating around the internet and have been keen to try for myself. Turns out, it makes for a delicious, healthy and different breakfast or brunch dish. Eggvocado is pretty much what it sounds like; an egg + avocado but the basics of it is that you bake the egg inside a slightly hollowed out avocado. Clever huh? So, I made this little treat of a breakfast for Father’s Day the other weekend and it sure was a hit!
2 Avocados (make sure they are ripe to eat)
4 small/medium sized eggs
salt + pepper
cubed bits of bacon (optional, but recommend)
HOW TO MAKE IT:
Preheat your oven to 180C. Cut the avocados in half, remove the seed and with a teaspoon scoop out a bit of avocado; so you can fit more egg into it. Break the egg into a bowl first and then carefully with a spoon place the yolk into the holed out avocado halves. Then carefully add as much egg white as possible (if your egg is too big you won’t manage to fit all of the egg white but that is OK). Season with salt and pepper and place the avocados carefully into a baking dish. Try and stack them against each other or make some foil barriers around them so they won’t tilt and the egg will stay in it’s place. Bake for approximately 10 – 15 minutes or until the white comes together. I like my egg yolks runny so I took mine out when the egg white had set but could see the yolk was still soft underneath. Optional: in the meantime heat a frying pan and fry your little cubed bits of bacon (oeeeeh the smell of bacon cooking is probably one of my favourites) until they are cooked and slightly crunchy. When the avocado is ready, place it on a plate, season a bit more and serve with toasted bread.
I wasn’t sure how the baking of the avocado would affect its taste but I found that it didn’t really change that much at all, and it was just a nice creamy texture. This Eggvocado recipe also presents so pretty don’t you think? Super simple, healthy plus you can top your eggvocado with just about anything; think chilli flakes, parmesan cheese or a balsamic reduction. What do you think of eggvocado; is it something you’ll give a go?