FANCY AVOCADO & EGG BREAKFAST
Borrowed this idea from a friend. It's a beautiful and tasty combo! I would recommend serving with whole grain toast or a bowl of fruit.
Provided by Tayelor Blanchard
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- 1. Cut Avocado in half length wise. Remove pit.
- 2. Crack one egg into each side of Avocado halves.
- 3. Sprinkle with salt, pepper and paparika.
- 4. Bake for 15 minutes @ 400 degrees.
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- In a small bowl, combine the avocado, lemon juice, torn basil leaves, and a pinch of red chili flakes. Using a fork, lightly mash one or two pieces of avocado and mix with the remaining chunks. You want the avocado to be very, very chunky – and preferably have a few whole slices intact! Season to taste with salt and pepper, and set aside.
- Place the egg in a small saucepan and cover with cold water until the water covers the egg by about an inch. Bring to a rolling boil. Immediately remove the pan from the heat, cover, and set a kitchen timer for 4 minutes (this will produce an egg with a completely set white and a thick, but runny yolk). Set up a small bowl of ice water. After 4 minutes, transfer the egg to ice water until it is just cool enough to handle. Gently tap the egg on a countertop all over and carefully peel (peeling eggs is much easier under running water or in bowl of lukewarm water), being careful not to pierce or accidentally break the yolk, as it will be delicate.
- Spoon the avocado mash onto the toast, drizzle lightly with olive oil, add the soft-boiled egg (split with a knife right before serving), and garnish generously with red pepper flakes. Serve immediately.
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