The CS team at work has our weekly meeting on Thursday mornings, and one tradition that came with our boss when joined the company, is that it’s a breakfast meeting; each week we take turns providing edibles.
This week it’s my turn for breakfast. During the week my colleague spent a bit of time Pinteresting and made a suggestion for a dish she wanted to try but felt that she’d like me to try making first: baked eggs in avocado halves.
Hey, avocados, I’m down with that pretty much any day & any time of day. I read through a bunch of recipes and found the consensus is that 425° is better than 350° for the baking part. Beyond that, the field was wide open.
Knowing my colleagues’ meat-loving ways, I hit my local Weggie’s for inspiration.
I decided to do two different varieties, while also being sure to leave one meatless for myself. Since I needed so little meat (it really doesn’t take much to top an avocado half!), I stopped by the deli counter and got three slices of fancy chorizo, and two slices of organic hickory smoked bacon.
The meats were fully cooked, which made the task of tiny-chopping marginally less icky. (Don’t ask how many times I washed my hands; it’s probably more than you’d guess.) My husband had to work late tonight so I had no one to beg to please chop this for me, LOL. It was still a pretty icky job but with such a small amount it went pretty quick. My pup Maxtla sure enjoyed cleaning up the dropped bits though (no avocado was dropped – don’t let that near your dog!).
So I have a veg one (just sweet peppers and cotija) for me, some that have peppers, cheddar, & hickory bacon, and the rest which have peppers, cotija, & chorizo.
They are prepped and ready for morning, and ridiculously simple:
Pick your toppings and mince, small dice, or grate them as appropriate. Halve some avocados. Remove the pit. Take out a little avo so you have some room for the egg. Buy the smallest eggs you can, or cheat like me if you want, and beat the eggs.
Choose a baking dish where you can fit the avocado halves snugly, so that when you pour in the eggs (whole or beaten) they won’t all run out. Put your avos in, balancing them snugly and levelly, add some of your toppings if you like, then fill the cavities with egg. Add more toppings if you want. Bake at 425° for 20-30 minutes.
I’ve par-baked them tonight, added more cheese, and popped them in the fridge. In the morning, I’ll bake for just a few minutes, pack them up and go to work.When they’re served, I have minced herbs – cilantro and chives – and a bit of sour cream (ok, I cheat there too and use fat-free Greek yogurt) to add.
I’ll update this post after we decide on a verdict!
PS The floating “U” up there – I’ve tried selecting and deleting multiple times but this WordPress phone app isn’t letting me correct. The best I got was to change it to U from an I; when I successfully select it then tap the backspace, it just jumps and adds another blank line. It kills me to leave it, so ugly there, but it is what it is.