I present to you…the Eggvocado. The name has a mysterious and dangerous ring to it, as if something might blow up if you say it too loudly.
You know the classic “Egg in a basket” breakfast where you fry an egg in a piece of bread with a hole in the center? My parents thought that was innovative when I first made it for them, but this…this is like food from another planet.
Avocado..baked? Avocado…used for something other than guacamole? Avocado…for breakfast? Yes, yes, anddd…yes.
This is definitely a one-of-a-kind creation that is just genius. I actually first found the recipe on StumbleUpon and thought to myself, “wow…I have to make that.” A week later, I saw it again in an article on Buzzfeed of different ways to cook an egg and thought “now I really need to make this, pronto.” So for Father’s day, I woke up early (8 AM is early for Sunday, okay?) to make a lovely eggvocado for my dad.
How does one eat an eggvocado? Good question. You technically could just eat it straight out of the avocado but there is a method. Scoop some of the avocado and runny egg and spread it on a piece of toast like a spread. It sounds and looks weird but trust me, it’s friggin’ delicious.
EGGVOCADO: EGG IN AN AVOCADO
1 avocado (soft)
salt and pepper
2 slices of bread
2 tablespoons olive oil
1 tablespoon herbs
Preheat oven to 425 degrees F. (Toaster oven also works)
Cut avocado in half. For best results, make sure your avocado is soft so it will be easy to scoop when eating.
Remove the seed and scoop out some avocado to fit the egg inside.
Crack egg into a bowl and use a spoon to place the yolk inside the avocado. Carefully start adding the white until the hole is filled to the top.
Add salt and pepper.
Place avocado in the side of a small baking dish so that it will stay in place. Bake in oven for 15 minutes, or until the egg reaches the consistency you want.
Mix together olive oil and herbs and brush on bread, then toast.
Serve eggvocado with sausage and toast for a breakfast like none other!