Creamy, warm avocado and a slightly runny yolk, salt and pepper – dress it up with crumbly bacon, chopped fresh herbs, drizzle of a citrusy vinaigrette, a side of good crusty toast or tortillas – that’s Sunday Brunch Brilliance at its best.
We’re having this tomorrow!
YIELD 2-4 servings
2 ripe avocados
4 fresh eggs
Taste #5 Umami Rush or smoked paprika
Taste #5 Umami pepper or freshly ground black pepper
chives or scallions chopped
fresh cilantro or flat leaf parsley chopped
jalapeños or serrano chiles
warm tortillas (corn or flour) or crusty toasted sourdough bread
Preheat the oven to 450 degrees
Slice the avocados in half, and take out the pit.
Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados on baking sheet or shallow baking dish.
Crack an egg into each avocado half.
Get the yolk in first if you can, and then let the egg white fill up the rest.
Place in the oven and bake for 10 to 15 minutes.
Cooking time will depend on your prefernece andsize of the eggs and avocados.
You want to ensure the egg whites have set, if you like a runny yolk then pull them sooner if you like your eggs cooked through, then a bit longer.
Remove from oven and season, garnish and serve!