Friday, December 27, 2013

Eggs in avocado

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
4 Eggs
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 

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