I rarely share just random recipes here, but today’s delicacy is such a quick and easy treat, and somehow a little unexpected, I thought it might be worth a share!
Bizarrely, I think this is originally some kind of a paleo recipe and there are as many variations on this theme as there are people in this world. You can try replacing coriander with parsley, basil or chive, throw some lardons on the top or cover the hot-from-the-oven avocados with some fresh tomato salsa. Regardless of how you make this, it’s gastronomic bliss!
I eat these for breakfast, as a part of brunch or as an afternoon snack. They are also a super quick but impressive starter if you’re serving a multiple course meal!
- Avocados (BIG, perfect, ripe ones if available)
- Lemon or lime
- Salt & pepper
- Chilli sauce (I recommend sriracha or a tangy variety, such as tabasco)
- Heat the oven to 250C.
- One avocado makes two servings and you need two eggs per avocado. Cut the avocado in half, take the stone out. Carve some extra space for the eggs with a spoon.
- Put the avocados in a small-ish baking dish where they can’t move too much. This is where I already sprinkle some salt and pepper and squeeze lemon/lime.
- Break eggs into the cavities – they’ll surely go a bit overboard but don’t mind it, it’s fine.
- Sprinkle a little more salt and pepper on top and give it a last squeeze of lemon/lime.
- Bake the avocados for approximately 6-8 minutes, depending on how cooked you want your eggs to be. I like them to be quite raw, but so that the egg white has already set.
- When ready, chop some fresh coriander (or other herb of your choice), throw some sriracha, tabasco or other salty/tangy chili sauce on top.
It’s the definition of tasty.
Even Nano – my assistant – was into them.