Baked Avocado with Egg
Avocado halves filled with egg are baked and served with a fresh sauce made from the reserved avocado flesh.
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Servings: 2 servings
Ingredients
- 1 avocado
- 2 eggs
- a pinch salt Himalayan pink salt or Celtic sea salt
- a pinch black pepper
Tomato and salami variation
- 3 cherry tomatoes or snacking tomatoes
- 2 slices salami
- 1 teaspoon chili flakes
Serrano ham variation
- 1 slice Serrano ham
- 0.5 red chili pepper chili or Spanish pepper
Vegetarian variation with samphire
- small handful samphire
- Half a spring onion
- 1-2 teaspoons chili flakes
Smoked pork belly and asparagus variation
- 2 slices smoked bacon
- 2 green asparagus tips
Sauce or dip
- avocado flesh scooped out when hollowing
- lemon juice
- extra virgin olive oil
- yogurt, dairy or plant-based or mayonnaise
- a pinch salt Himalayan pink salt or Celtic sea salt
- a pinch black pepper
Procédé
- Preheat the oven to 200 degrees.
- Cut the avocado in half lengthwise. Remove the pit. Using a spoon, scoop out the edges around the pit cavity to make it a little deeper and wider. Set the scooped-out flesh aside.1 avocado
- Crack an egg into the cavity. (If using a large slice of Serrano ham, place it underneath first). Tip: keep the avocado halves steady by resting them gently against each other or against the edge of the baking dish. Sometimes, though, certain avocados simply refuse to stay in place. In that case, cut a small slice off the bottom. This won't cause much trouble later, but keep it in mind when scooping them out to eat (don't hold them directly in your hand; place a plate underneath).2 eggs, 1 slice Serrano ham
- Add your favorite toppings. Finish with salt and pepper to taste, and perhaps a few chili flakes. This dish really does need a little salt and, to my taste, a little heat too.a pinch salt, a pinch black pepper, 3 cherry tomatoes or snacking tomatoes, 2 slices salami, 1 teaspoon chili flakes, 0.5 red chili pepper, small handful samphire, Half a spring onion, 1-2 teaspoons chili flakes, 2 slices smoked bacon, 2 green asparagus tips
- Bake for about a quarter of an hour, often just a little longer. This depends somewhat on your oven and how firm you like the yolk. Ideally, the white should be fully set. Gently move the dish back and forth to see whether the white still jiggles.
- Make a little sauce or dip with the reserved flesh. Add a few pieces of tomato, some spring onion, samphire, or whatever else you have at home. Thin with a little lemon juice and olive oil. Finish with a little mayonnaise or yogurt (plant-based if preferred).avocado, lemon juice, extra virgin olive oil, yogurt, dairy or plant-based, a pinch salt, a pinch black pepper
- Let the avocados cool briefly. Serve the sauce in a small bowl on the side. Then simply scoop them out with a spoon to eat. You can also eat them straight out of your hand.
Notes
For a strict paleo and nightshade-free version, replace the red chili pepper and chili flakes with black pepper, and the cherry tomatoes with diced pumpkin or small cauliflower florets.
Equipment: oven at 200 degrees, baking dish, small bowl, fork, knife.
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