Tuesday, June 23, 2015

Paleo Kitchen: Avocado Egg Basket

Ask anybody... I am NOT partial to avocados. I usually skip the guac unless it is just filled with parsley, cilantro, tomatillos, and onions. Also, I need like 500 chips for an ounce of guac. And I just don't eat avocados. And that was just because I didn't know how to eat them.

Did you know that they taste good with eggs? I didn't. Good for you if you did. I stumbled upon a recipe where you crack an egg into the avocado and bake it. I tried that. It failed miserably. I won't even entertain you with pictures of the horrid attempt. So I scratched that and tried something else (because for some reason I was gung ho on eating an avocado.)

I scrambled the eggs and avocado together and it turned out PERFFFFFect.

This recipe is great for doing things on the run. Mix it, pop it in, go do something else, come back to it, and eat it.
 Avocado Egg Basket 

Ingredients (for 2 people)

  • 1 ripe avocado, halved, pitted
  • 2 large eggs
  • 1 tbsp goat*, almond, or coconut milk
  • Sea salt
  • Parsley
  • Preheat the oven to 425 degrees
  • Scrape out the avocado meat (do we call it meat?) into a bowl. You don't have to fully scrape it out. I find that leaving a thin layer makes the dish very good.
  • Mix in the eggs, milk, salt, and parsley (and whatever spices/meats you like!)
  • Make sure the mixture is not too chunky (I usually use an electric blender)
  • Then pour the mixture back into the avocado shell. You will notice that you have leftover... At this point, I usually transfer it to a tiny oven safe dish or a cupcake tinfoil (great way to make portable egg muffins!)
  • I put the avocado in a bread loaf pan because it allows the avocado to stand up well without falling over. And then you can place the tinfoil in there too!
  • Then I let it bake for 15-20 minutes.
  • After removing it, I topped mine with shredded ham and shredded goat* cheese.
  • Enjoy ;).
I'll usually take a shower in those 15-20 minutes and then come down and eat my breakfast. Yum. I say 2 people because 1 avocado basket and then part of the egg muffin with a glass of coconut milk and a side of fruits usually does the trick for me. Other times I just eat both baskets and give the extra eggs to my brother who eats it with his gluten-free bread and milk. It's up to you and your appetite!

I wonder what else I can bake my eggs in...

*Goat milk isn't paleo but it is primal and I use raw, organic, grass-fed goat milk. It has a strong taste but it complements eggs so wonderfully in my opinion! My brother drinks it regularly, but I'll only use it in my eggs. I found unflavored almond or coconut milk works well to give the eggs a good milky flavor :).

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