An Avocado A Day…

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Yup, its avocado season once again (or what we here in Jamaica call, pear time) and in my house its been the accompaniment to every single meal; mainly because we have two big avocado trees in the backyard and have more avocados than we can eat.

 

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Blue skies and Avocados

I have already exceeded my guacamole intake for this season and I’ve made avocado hair and face masks at least a dozen times so what else could I possible do with this godsent fruit? Well, how about some good ole eggs in avocado? What, doesn’t sound familiar? It should, apparently its all the rage this season, specifically baked avocado and eggs.

The recipe I came up with is based on the things I had in my refrigerator and pantry so I’m thinking you could make this trendy meal with whatever you got in your kitchen, I mean, not many things can spoil eggs and avocado, don’t you agree?

I must say though that I would not recommend us Jamaicans to bake these since our Jamaican varieties of avocados take on an awful bitter flavour when cooked for long periods, say anything over 5 minutes. But as long as you have varieties like Hass, it should be fine to bake them… Proceed with caution.

Instead of baking, I cooked my eggs separately using a frying pan and a small ring mold, one that was big enough to hold an egg yolk plus some egg whites. If you don’t have a ring mold, you could get creative and fashion one out of foil paper or use tiny cupcake tins and bake the eggs. Or, if you are a top shotta chef and you have a blow torch, fire that baby up and gently set the eggs while in the avocado. Failing all that, you could poach your eggs instead although I doubt it would fit in the avocado hole but It’ll still taste pretty darn good.

I dressed up my eggs in avocado with some Moroccan chickpeas, sriracha sauce, lime yogurt and some fresh mint. It turned out super delicious; the lime yogurt helps to cut the richness of the avocado and the egg yolk and those Moroccan chickpeas add that kick you need with something as creamy as avocado. This is a killer wake-me-up breakfast dish.

Check out the recipe below.

Eggs In Avocado

  • Servings: 2
  • Difficulty: easy
  • Print

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This is a great wake-me-up breakfast item and its a super simple recipe.

INGREDIENTS

Moroccan chickpeas:

2 oz chickpeas, cooked

1/4 teaspoon cumin seeds, ground

1/4 teaspoon cayenne pepper

1/4 teaspoon cinnamon

Pinch of salt

1/2 tablespoon extra virgin olive oil

The base:

1 medium ripe but firm Avocado

1/2 lime

1/2 teaspoon extra virgin olive oil

2 eggs

Salt and pepper, to taste

Lime Yogurt:

1 tablespoon plain Greek yogurt

1/2 lime

Sriracha sauce

Mint, chopped

INSTRUCTIONS

  1. Add the 1/2 tablespoon oil to a pan and set on low heat. Add the spices and allow them to slowly cook for 5 minutes.
  2. Add the chickpeas and salt to season.
  3. Cook until the spices stick to the chickpeas and they become a bit crispy. Set aside.
  4. Cut the avocado in half and remove the seed.
  5. Squeeze the 1/2 lime over the avocado and season with salt and pepper.
  6. On low heat, put on a frying pan with the 1/2 teaspoon oil.
  7. Lightly oil the inside of the ring mold and set it in the pan, do not allow the oil to get hot before you add the egg.
  8. Gently add the egg yolk and enough egg whites needed to fill the avocado hole.
  9. Once the egg whites begin to turn white, shut off the heat and cover the pan with a lid for three minutes.
  10. Gently slide a spatula under the ring mold and lift the egg and ring mold out of the pan and over the avocado hole.
  11. Move the spatula and allow the egg to slide into the avocado hole.
  12. Spoon some Chickpeas ontop.
  13. Squeeze the desired amount of sriracha sauce over top.
  14. Squeeze the lime into the yogurt and mix. Spoon some over the avocados and top with chopped mint.

 

I hope you shine today!heart

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