Thursday, June 27, 2013
Baked Egg in an Avocado
Oops. I've got some unattractive shadows going on in that picture. I was hungry and rushed through my photoshoot so I could eat the star.
This is an egg baked in an avocado.
Truffle salt (optional)
Preheat the oven to about 400. Then cut the avocado in half and remove the pit. Then scoop out some more avocado and put it aside (I'm going to use the other half of my avocado for avocado toast later, so I just stuck the scooped-out avocado in a bowl with that). Season the avocado with a bit of salt and pepper.
Then crack an egg into the hollow in the avocado. It might start to spill out, because eggs always take up more room than you think they will. But that's OK.
Season the egg with a bit of salt and pepper and put it in the oven for 15-20 minutes, depending on how done you like your egg yolks. If you like sunny-side up style runny yolks, you want to wait until the white is just set so the yolk is still runny. If you like your yolk a little more meaty, let it go the full 20 minutes.
When it's done, sprinkle it with some grated Parmesan and eat with toast. (I also sprinkled mine with some truffle salt.)