|Eggs in Avocado|
Breakfast never tasted so healthy. A thoroughly satisfying and delish ensemble.Ingredients: (serves 4)
2 Avocados (preferably slightly under-ripe)
Salt and freshly ground Black Pepper
1 tbsp Olive Oil
2 large tomatoes (sliced) OR 1 cup Cherry Tomatoes (halved)
5-6 torn fresh Basil leaves or chopped fresh coriander
Zest and juice of 1 lime
- Peel and half each avocado. Remove the pit. Press each half gently to flatten the bottom of each avocado. The idea is to make thick but flat slices, each with a hole in the center. Season both sides with salt and pepper.
- To a preheated non stick pan, add 1 tablespoons of the olive oil. Add the avocado slices cut-sides down and cook until they begin to brown, about 1 minute. Flip and carefully crack 1 egg into each hole. Season the eggs with salt and pepper. Reduce the heat to medium-low, cover, and cook until the egg whites have set up but the yolks are still runny, about 3 minutes.
- While eggs are cooking, make a tomato salad with halved cherry tomatoes, chopped basil, zest and juice of lime, seasoning. OR Slightly char the sliced tomatoes in the pan to warm up.
- Top each avocado with the tomato salad OR warm tomato slices and coriander and serve.
Recipe by Chef Michael Symon