Wednesday, March 27, 2013

Recipe: Baked Avocado and Egg

After a long and conspicuous absence, Cheap and Easy is back! School got the better of me for a while and to be honest the food wasn't all that interesting. Now that things have evened out the food has improved and I finally have time to keep posting on here.

To kick things off I thought I'd show you the newest thing that I've tried.  I know that looking at this you may be thinking "Warm that a...thing?" Let me tell you, spread on some crusty bread this becomes part of a really delicious dinner (or breakfast). You might also be thinking, "Aren't avocados expensive?" Well that depends, if you have an Aldi near you keep an eye on the advertisements, they often sell them for $0.49-0.79 a piece, which is very inexpensive compared to other stores. Other places may also offer decent specials of their own. Some online recipes have topped their baked avocados with bacon, though I prefer it with just some cracked pepper and sriracha (maybe a spoonful of salsa).

Here's what you need:
1/2-1 ripe avocado per person, halved and pitted
1 egg per avocado half
Fresh Pepper
Sriracha (if desired)
Crusty bread sliced and toasted
Other toppings: crumbled bacon, cheese, salsa, sliced tomato
Pyrex dish/ramekins/other oven safe dish

Preheat your oven to 425 degrees. As it is preheating you have two ways to tackle the eggs. If the pit holes in the avocados look small hollow each half a bit more with a spoon. You can then either crack the egg directly into the avocado, or crack the eggs into a bowl and spoon a yolk into each whole and the fill with the egg whites. The second way is tidier...though the first may be easier. Balance the egg-filled avocados in an oven safe dish making sure that they won't fall over. Bake for 15 minutes for runny yolks, probably closer to 20 minutes for firmer yolks.  Serve immediately with crusty toasted bread.

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