My absolute favorite thing to make is avocado and egg toast. I’ll make it if I have a lot of time on weekend mornings or as a quick and simple lunch/dinner. It has plenty of protein from the egg and monounsaturated fat (good fat) from the avocado. This delicious combination will keep you full for a while!
There are 3 simple parts to this recipe – toasting an English muffin in a toaster oven, mashing an avocado, and frying an egg. Easy peasy. Avocado and egg are a match made in heaven. Try the Eggvocado and you’ll know exactly what I’m talking about. The best part about this dish is breaking the yolk so it runs allll over. That gooey sauce plus the avocado is too good to be true.
I know it’s been a while since I’ve last posted (again) but the latest big news is that I’ll be studying in Copenhagen, Denmark in the Fall with the DIS program! I’m so, so, SO excited to travel to a new country and study public health there. I will also be taking a course called Food Systems, where we learn about where food comes from and how our society interacts with it. Also, I will be taking a Danish language and culture class!!!
AVOCADO AND EGG TOAST
1/2 (whole-wheat) English muffin
1. Cut avocado in half. Scoop out the avocado meat into a small bowl and mash with a fork until slightly chunky, like a sauce.
2. Toast a slice (half) of the English muffin in a toaster oven for 4-5 minutes at 350 degrees F.
3. While toasting the English muffin, heat a pan and add olive oil. When pan is hot, crack an egg into the pan. Flip the egg onto the other side and cook until the white part is cooked and yolk is still liquid.
4. To assemble, smear the smashed avocado onto the English muffin and top with egg.
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!