Friday, March 22, 2013
Baked avocado topped fresh/toasted bread
Fresh bread always brings out the bright side of people, and there it was, waiting for me on the table.
I had a very nice experience last time with the fresh avocado/balsamic vinegar combination, so I thought let's try something new, with avocado, pepper and salt. We live in California, or what? :)
I found a recipe on the California Avocado and decided to give it a try..
It is a baked avocado, with an egg & bacon in the middle, scooped on a slice of fresh bread. I intended to make it for breakfast, but I think I can settle with it instead of lunch too :).
Baked (warm??) avocado would have been weird at first look hadn't I eaten grilled avocado in Helsinki.. Hmmm.. Really good memories.
For a vegetarian meal leave the bacon out and add some semi-hard cheese crumbles on top (Halloumi cheese would be perfect I imagine).
Ingredients (makes 1 or 2 servings, depending on you appetite)
1 large avocado
2 small eggs
salt to taste
fresh ground pepper
2 slices of cooked bacon, crumbled
~4 slices of bread
Preheat the oven to 215 C (425 F).
Cut the avocado in two, remove the seed, and scoop (if wanted) some more avocado out to make the hole bigger. Place the avocado in a small, oven proof container to help keep it straight.
Use a plate to crack the egg(s), and with a spoon carefully scoop the egg in the avocado half. Repeat with the other egg and the other avocado half.
You can crack the egg directly in the avocado, I just found it easier to make sure it won't spill all over. Plus, the egg was bigger than the hole, so I had to leave some egg white out.
Sprinkle some salt & pepper on top, and finally add the crumbled bacon.
Bake them for 15 minutes (I even broiled it for 5 minutes, but it might not be needed). You can adjust the baking time depending on how you like your eggs, more or less cooked. This will be a semi-hard egg, with the egg white cooked, and the egg yolk partially cooked, still runny in parts.
Serve immediately on top of a fresh bread slice, or on top of a toast, depending what you have at hand. Salt to taste and sprinkle some more fresh ground pepper if desired.