Egg and Avocado Bake
I was inspired by Popsugar’s Baked Eggs in Avocado. I really like the look of them. Unfortunately trying to make them was a bit of a ridiculous disaster – and I really think this could only happen to me – because I nearly always buy large or jumbo eggs and scooping out the amount of avocado in the recipe was nowhere near enough for the size of the egg, but I somehow didn’t realize this and … well it was just a mess really.
I like a good filling breakfast so I wanted to stick with the large eggs and also I wanted to use all of the avocado in the recipe. The solution was obvious – bake them in ramekins instead.
I baked them for 20 minutes at 200 C which completely cooked the egg. And while normally I like a runny egg I like the consistency of the completely cooked egg with the soft creamy avocado. But if you’d rather have it runny I think baking it for 10 minutes would do.
I found a garam masala mix that is the whole spices in a grinder with a little salt. I actually got it months ago but kept on using the normal ready ground garam masala I had – just because that was what I was used to. Then I ran out of that and started using this one. If you find a spice mix that is like this, the whole spices in a grinder, I’d recommend it because the flavours are definitely more vibrant.
Also, I’ve since found that if you’re adding cumin to something, you’re better off using the seeds and just crushing them before adding them because again the flavour shines through much better. I used to avoid using a pestle and mortar because I thought you were supposed to end up with something finely ground – and I’m simply not strong enough to get that consistency – but what I’ve found is if you just bruise and crush the spices that is often enough to release the flavour.
But if what you have to hand is a finely ground garam masala mix that works fine too. Just add a pinch of salt.
What’s so healthy about this breakfast? Well we all know avocados are packed full of healthy fat which can help lower blood cholesterol levels but, according to this site, they can also help you absorb nutrients from plant-food making them especially good for vegetarians. We all know that eggs are good for you too. In particular they are a great source of protein and they contain B12. A great start to the day.
This recipe makes 1 serving. It uses a half avocado per egg. If you are making just for yourself or for an odd number, you sprinkle some lime juice on the half of the avocado that still has the stone in it and it will stay good in the fridge for about 24 hours (so you can have it for breakfast the next day too ;-).
More recipes with Avocado from around the web
It’s summer here and the weather is amazingly good right now. These vegan popsicles are made with avocado, coconut, banana, maple syrup and lime. They sound like a good heart healthy treat for this weather.
I wonder what they’d be like if you replaced the banana with dates and but of matcha powder (just to keep them green).
I am so glad I found this. I’ve never made an avocado dressing and it’s a lot simpler than I was imagining. I need to be eating more salad. Really. I could do with a long stretch of good nutritious heart healthy eating. And I can just add the dressing to one of those ready chopped salad bowls. Simple as. – Just need to wait for the avocados to ripen, which shouldn’t take too long in this weather.
Wow these look amazing! I really want to try them. This isn’t actually vegan but I guess you could make it vegan by leaving out the mayonnaise. I want to try this recipe exactly as is. It looks so good! And it’s all stuff I know I’ll like.
OK I’m getting quite hungry now. This sounds simple enough and a great dairy-free alternative to pesto (usually made with Parmesan or similar). You do really need a spiralizer to make zucchini noodles (aka courgetti). I know because I’ve tried just grating a courgette and it’s not the same. It turns into mush when you try and cook it. Or at least that’s what happened to me. I actually bought a spiraliser – with great intentions. Two years on still haven’t even taken it out of the box. I might just make this with gf pasta…
This recipe contains gelatine meaning it’s not vegetarian but I’m pretty certain you can leave the gelatine out and it will set fine. In fact if you do it should have a silkier texture. I think this could be gorgeous with a gluten-free gingernut and pecan base. I actually love a creamy citrusy mint mixed with something ginger.
So this isn’t exactly (or at all) heart healthy – but it does sound like a divine dessert.