Baked Egg in an Avacado

Are you the kind of morning person that likes the warm creamy and smoky taste of baked avacodo with a gooey golden sunrise egg in the center?

If so, then your in for a treat!


1 egg (Beaten or not. Your choice)

Pesto

Chopped Chili

1 Large avacado

Chopped Scallion

1 ramekin

1 baking sheet (to set ramekin on)

Pie weights or course salt or a bag of dried beans

Hot sauce

Salt & Pepper

Cilantro

Preheated oven at 450°

First you need to cut your avacodo in half and remove the seed. Next you need to scoop out about 1 tablespoon of the inside of one half to make room for your egg.

Now put your avacado half in a ramikin. Since you want your avacado half to stay level, nestle it on a pie weight or inside a shallow layer of dried beans or a good layer of course salt.

For the next step, crack your egg into a shallow bowl so you can easily slide it into the avacado half. Here is where you can get creative. Before pouring your egg into the center, lightly dab your choice of condiment inside the avacado where the egg is going. I would use hot sauce and/or some pesto.

Finally and carefully, pour in your egg and then season with salt and pepper. Dollup a little pesto, diced scallion and diced chili on top.

Now put that puppy in the oven for 10 to 12 minutes depending how done you want your egg of course.

After it is done , top with more of your condiment and fresh cilantro.

May your meal be one of magic!

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    Poach an Egg Perfectly

    1 egg

    pot of water

    vinegar

    small 3/4″ high dish (to hold the egg)

    slotted spoon

     

    Now bring the water almost to a boil. If it starts boiling, turn it down a smidgen so it stops boiling. Break the egg into the dish. Pour a little vinegar into the water (this helps tighten up the egg) and make a whirlpool with the spoon by spinning it around the inside of the pot. While the water is still spinning, carefully drop the egg into the water and it will naturally envelope its yolk in the egg white. All this prevents the eggs from sticking together while they cook. It will take about 3 to 4 minutes to cook.

    Now serve it the way you want it!

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    Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg

    baby spinach leaves to taste
    1 batch quinoa cakes – see below
    1 batch roasted red pepper an toasted walnut pesto – see below
    4 ounces goat cheese, sliced
    4 eggs
    salt and pepper to taste
    chives to taste, sliced

    Bring a large pot of water to a boil and reduce the heat to medium.

    Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.

    Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.

    Repeat for the remaining 2 eggs.
    Place the spinach leaves down 4 plates, top with quinoa cakes, roasted red pepper pesto, goat cheese and the poached eggs, season with salt and pepper and garnish with chives.

    Quinoa Cakes:

    1 cup quinoa, rinsed
    2 cups water or broth
    2 eggs, lightly beaten
    1/4 cup onion, finely diced
    1 clove garlic, chopped
    1/4 cup flour (I like to use whole wheat)
    1/4 cup parmigiano reggiano (parmesan), grated
    salt and pepper to taste
    oil for frying

    Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.

    Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.
    Heat the oil in a pan over medium heat.

    Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.

    Roasted Red Pepper and Walnut Pesto:

    2 large roasted red peppers
    1 handful basil leaves
    1 clove garlic, chopped
    2 tablespoons walnuts, toasted
    2 tablespoons parmigiano reggiano (parmesan), grated
    3 tablespoons olive oil
    salt and pepper to taste

    Puree everything in a food processor.

    You can take a nap now.

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