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Courtney Sturgis
Courtney Sturgis • 2 years ago

It was very recently that I discovered that avocados are delicious when gently cooked. Creamy and flavorful – they take on an almost custard-like texture. I saw this idea on an episode of The Next Iron Chef, where Heavy hitter Jeffrey Zacharian made eggs and avocados, so I decided to try this at home. It works like a dream. There isn’t a “recipe,” really, all you do is this: Heat a non-stick skillet to medium low heat. Lightly spray with oil. Slice an avocado with the skin ON lengthwise, forming one thick slice in the middle. (You will have some leftover avocado pieces – so, Hey! Make some bonus guacamole if you want! Guacamole for Breakfast? Why NOT? It’s the Holidays!) Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice. Place the avocado slice in the pan. Crack a medium sized egg into the center of the hole. Cover and cook for a minute or tow, until the egg is as you like it. Season with salt and pepper and serve.