Like everyone else, I receive a bunch of food and lifestyle newsletters online. Sometimes they give me ideas for recipes, sometimes I'm amazed by the places people live. After all, Natasha is always trying to predict the next trend (and she's a little bossy), so I feel obligated to keep up. Otherwise, I would be just like Sophie!
A couple of weeks ago, I read about a very chic woman (of whom I'd never heard. How embarrassing not to be familiar with all the famous people! ; )) who said she had to have eggs on avocado for breakfast. She raved about it. Hmm. I never thought about that.
Not two weeks later, I read about another chic woman who swooned over eggs on avocado for breakfast. She had to have it!
Now, much like Sophie, I have to admit that I don't follow every trend. When I have bed head, it's because I slept that way, not because I styled my hair that way. I don't buy clothes with holes in them, even if that's how they were made. So I'm not likely to swoop in and try all the latest food fads, either. But reading about avocado and egg twice in such a short span of time made me curious.
There is a recipe sweeping the net in which one bakes an egg in an avocado by placing the raw egg in the spot where the avocado pit resided. I didn't think that was what these women meant, and frankly, the votes on that clever idea seem to be split. Some people hate it and some love it. Go figure.
Then I found a chef whose version was lovely but seemed unnecessarily cumbersome as it involved flattening the avocado and cooking it with the egg. Avocados are pretty good raw, so I wasn't sure that it was worth cooking them.
In the end, I made up my own version, which may or may not resemble the breakfast these women crave. I will say that while it wasn't incredible, it was pretty good. It was very fast to make, so it's ideal when there's not much time but more than a bowl of cereal is desired. And perhaps the best thing is that it's truly a complete meal. No cravings, no mid-morning snacks, no prowling for chocolate. I was full! Perfect for long days and kids about to take exams.
Avocado is loaded with good fat, which lowers cholesterol, and they're a great source of potassium. Eggs provide protein, choline, and 9 essential amino acids. And I put them on one slice of whole wheat bread, so that provided fiber. The eggs were fried in olive oil, which only adds more nutrients to the mix.
I cooked the eggs so that the yolks were still a bit runny. Of course, there's the risk of salmonella, so use your own judgement there. If your fried eggs are a disaster, you might want to read our post on frying eggs. The key, IMHO, is to fry them with a lid on and remove them from the heat as soon as the whites are set and not jiggly. Leave the lid on for one more minute while the yolks set a little bit more. See photo below. I also used Maldon Sea Salt Flakes, which I like on eggs, but any salt will do.
2 slices of bread
salt and pepper
baby spinach leaves and grape tomatoes for garnish (optional)
Peel and pit the avocado.
Heat the olive oil in a frying pan over medium low heat. After a couple of minutes, turn the heat up to medium. Crack the eggs into the pan and cover with a lid. Reduce heat to medium-low.
Toast the bread.
Mash the avocado and spread half on each slice of toast. Salt and pepper.
When the whites are set, remove eggs from heat, leaving the lid on until the eggs are done to your liking. Place one egg on each piece of toast. Salt and pepper.
Make a little fan with a few baby spinach leaves and add a grape tomato as garnish. Serve immediately.
|Peel and pit the avocado.|
|Mash and spread on toast.|
|These eggs are seen through a glass lid. At this point, I removed the pan from the heat.|
|Garnish with spinach leaves and a tomato.|