Sometimes even the foodiest of foodies finds themselves with an empty fridge. My tummy was rumbling and the six pack of Corona seemed slightly unsuitable for 10 a.m. After a fair bit of rummaging, I found a somewhat overripe avocado half, an old, kind of manky packet of thyme and some garlic. My cupboards and fridge are usually stocked with basics like butter, eggs and various spices so I set my mind to creative mode to make use of this rag-tag array of ingredients. Then, eureka! I had all the ingredients for one of the trendiest breakfasts, which can often be found on the Instagrams of many L.A.-based, fake-famous photographers and foodies.
This is my version of an egg baked in the flesh of an avocado. You can choose to add the seasonings, spices and aromatics or keep it simple with just salt and pepper.
What you’ll need:
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half an avocado
1 egg
a few tiny, little pieces of butter
pinch of roughly chopped thyme
pinch of finely chopped garlic
pinch of salt
pinch of pepper
pinch of red pepper flakes
What you’ll do:
- Preheat your oven to 425 degrees Fahrenheit.
- Cut your avocado in half. Mince your garlic and run your knife through the thyme.
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- Scoop out a little bit of flesh probably about a tablespoon or so so that you can fit the whole egg in there.
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- Sprinkle a pinch of garlic and a pinch of thyme into the the hole and place your tiny pats of butter in there as well.
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- Crack your egg into the hole. There will be some slight egg white spillage, but you just need to make sure it doesn’t pull the rest of the whites overboard with it.
- Sprinkle with salt, pepper and red pepper flakes and place in a snug baking dish so that the avocado won’t keel over during it’s time in the oven.
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- Bake for 20-25 minutes. I needed 25 minutes for the whites to fully set, but my yolk was medium cooked. If you really want an over easy yolk, I would say 20 minutes, but make sure the whites aren’t too runny.
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- Serve with toasted bread or on it’s own and enjoy!
Sasha Ashall is the blog editor. Contact Sasha Ashall at aashall@dailycal.org.