foodie fridays: baked eggocado
I had a “moment,” yesterday.
You know, one of those moments when you stand in the middle of your closet staring at your clothes, thinking to yourself that you have nothing to wear. And not only do you feel that you have nothing to wear; none of the options will fit, anyway.
It’s like a red-nosed clown came into your closet and replaced all of your black cardigans, your perfectly broken in blue jeans, and vintage rock band tees with polka-dot suits. Why, clown? Why?
I shouldn’t be surprised. This feeling of fuglyiness happens every year around early April. The transition from winter to spring – in terms of clothes – is one of the hardest for me to adjust. It it much easier to kick off flip-flops and slip on a pair of cowboy boots; easier to fling off a tank top and pull on a grey, fuzzy sweater; and, also easier to slip off a breezy sundress and pull on some wool pants. But! It is not easy… no… it is darn right terrifying to shed that sweater and put back on that tank top. Can I get an Amen?
I don’t know what it is, but I feel vulnerable when the weather warms up. I tell myself I need to get rid of the paleness look and buy that fierce looking maxi dress at Uncle Nordies. For me, the transition can be overwhelming!
So, let’s talk about something that is not overwhelming. Let’s peace out the closet for a minute and head to the kitchen, shall we? Lately, I have been reading and cooking my way through a culinary chef training cookbook that I received this past Christmas. It’s full of the ins, outs, and what have you’s about how to cook professionally. I came across this section discussing produce and it talked about baking avocados. Not only baking avocados, but baking them with eggs! Holy culinary genius!
My foodie mind started spinning with ideas. You could top these suckers with anything your heart desires. I kept it simple with cheese and a pinch of cumin, but lemon zest or chili powder could be fun too!
Alright, back to closet.
If you don’t hear from me in 20 minutes send help, and a few of these eggocados, too.
3 large ripe avocados
3 large eggs
Red Pepper Flakes
White Cheddar Cheese
Preheat oven to 425 degrees.
Spray a baking sheet with non-stick cooking spray. Take avocado and cut in half and remove pit. Drizzle a little bit of lemon juice on top to keep it from turning brown. On the bottom of the skin side, slice a little off the skin so the avocado lays flat. Do this to all of the avocados. After you're done, whisk eggs in a small bowl. Spoon some of the whisked egg into the well of the avocado (it doesn't take very much so be careful not to overfill). Garnish the tops with whatever your heart desires - cumin, cheese, red pepper flakes, etc.
Place the eggocados onto the baking sheet. Bake for about 15 to 18 minutes or until the egg looks completely cooked through. Enjoy!
recipe adapted from The Four-Hour Chef CookbookAll images and text ©
Avocado + Eggs! Baked! Oh I want this now!
Dude, it’s sooooo good! You will love it!
Such an incredibile idea!!! I am so going to try these this weekend!
And cheers to wading through the closet “moments”. I had one yesterday. But thankfully – the bright sunshine convinced me to go tank top all the way! 🙂
Yay! Let me know how it turns out:)
I’ve always wanted to try these!! And guess who has an avocado in the house and two dozen eggs? this girl!
Also – I was finding myself in the very same closet-pickle the last couple weeks. I’m ready for summer. Or winter again. I don’t care which. Just pick one/
Holla! Let me know how it turns out! And cue….summer, fo’ reals!
Ah yes, I have way too many of those closet moments. And I wonder how I can possibly have quite so many clothes and yet not want to wear any of them.
Love this idea, total genius!
Thanks, friend! I hope you have a great weekend!
I LOVE The Four Hour Chef! I bookmarked this recipe but haven’t tried it yet. Looks amazing though. (And you could probably switch it up with a bunch of different flavor profiles too.) Yum! And don’t worry about the closet dilemma. I always get a fresh hairstyle and do a couple tanning sessions around this time of year. Because everything looks better when you’ve got a little glow and good hair.
Such a good point! I need to make a hair and glow appointment stat! And isn’t it a great book??!! So many good ideas!
OMG…what a dreamy breakfast. And it looks like it could be accomplished in my seriously cramped morning routine too!
Totally! It was easy peasy! Definitely the perfect dish for a quick breakfast!
Oh the closet problems. I have them allll the time. It’s quite ridiculous! This would calm my troubled heart for sure though
So true! Thank goodness for delicious avocados!
Never have I ever baked an avocado…splendid idea! I need to get ahold of that cookbook!
You totes should! It’s the best cookbook/instruction book around!!
So I’m afraid to admit that I’m not a HUGE fan of runny or baked yolks. Strange I know! Would love to try this with an egg white. The rest of my family would love this as you made it.
Oh, no worries, girl! I think egg whites in this dish would be splendid!
Oh man, such a great idea! Avocado and egg are really a match made in heaven. I bet this would be the perfect breakfast the morning after a night full of too much wine, too. 🙂
Ha! Exactly. I think this dish would cure all things:)
Amen sister! I hate putting on a tank top for the first time every year. And don’t get my started on flip flops. My feet are so blindingly pale at the moment it’s gross. But these eggocados look pretty darn awesome! screw pale feet, i’ll just eat one of these guys!
Mine too! Why are feet so nasty-mcnasty! Sigh. And OH-EM-GEE, I love your new site!! So perfect!
I’m still bundling up but with tank tops as a base layer lol I’m weird like that. And I swear one of these days I’m going to try an avocado. Someday.
I think I just fell madly in love with this!!
I *love* this recipe. My boyfriend and I make it once a week. Thanks for sharing! Out of curiosity, what’s the name of the book you found the recipe in?! I need to work on my culinary skills, and that book sounds perfect 🙂
Sarah – Yay! I am glad you like the recipe! The book is called ,The 4-Hour Chef by Timothy Ferriss! You will love it!
i saw a similar recipe except the eggs were separated and only the yolks were in the center of the avocado, leaving the cook to find another use for the egg white. I mention this for those who like a runny yolk. Also they seasoned and browned the avocado until grill marks appear, then add the egg and finish in the oven. Taste profile and seasoning were very much the same. Can’t wait to try this recipe, I never seem to use the egg whites leftover in a timely manner.