Cradling the Eggs
I love avocados. And I love eggs. And sometimes, I put them together in a sandwich. But it wasn't until recently that I discovered the joy that is combining them and then applying heat:
The best breakfast tacos/burritos I've ever had resulted when I baked eggs in avocado halves and then paired them with simply sautéed vegetables in warm flour tortillas. I didn't add condiments, though I imagine there are many that would be lovely. I just assembled them, messy as they were, and enjoyed them. I won't ever look at them the same again. And, while this makes a beautiful breakfast or brunch dish, I'd have no problem whatsoever serving this for dinner, too. I'm just so very in love.
Now, I suppose it goes without saying that you can tweak this recipe. You can bake the avocados for less time (but beware the dangers of under-cooked eggs) or more time (but beware the sadness of over-cooked eggs). You can add delicious things like crumbled bacon or breakfast sausage if you are carnivorously inclined. You can serve them with lime juice, cilantro, sour cream, salsa, or any number of other delicious things. My delight over the final result drove me to opt for a simple presentation, but go ahead and knock yourself out. But I bet you'll opt for simple the first time around, too!
- 2 avocados
- 4 eggs
- Southwestern seasoning
- 1 tsp. chili oil
- 1 garlic scape or green onion, thinly sliced
- 1 orange bell pepper, seeded and sliced
- 1 c. grape tomatoes
- Warm flour or corn tortillas
Adjust the oven rack to the middle position and preheat to 450°F.
Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons), then place on baking sheet. Break an egg into the center of each avocado. Don’t worry if some of the white spills out as long as the yolk is intact. Sprinkle the avocado and egg with the Southwestern seasoning as generously as you desire.
Bake in the preheated oven until the whites are set and yolk is at your desired consistency, about 15-20 minutes. Remove the baking sheet from the oven.
Meanwhile, heat the chili oil over medium-high heat in a small skillet and add the garlic scapes or green onions, bell pepper, and grape tomatoes. Sauté until the vegetables are soft, 5-8 minutes. Set aside.
To serve, place an avocado half on a plate with a flour or corn tortilla and spoon some of the warm vegetables onto the tortilla. Scoop the avocado and egg onto the tortilla and enjoy it while it's warm.
- Yields: 4 servings
- Preparation Time: 25 minutes