A good thing to do with an avocado
February 4, 2014
Stick an egg in it.
Actually, most of an egg. You want to separate off part of the white. Plop it in the natural cavity created by the excavation of the pit. Sprinkle it with some powdered pico de gallo seasoning (the only place I’ve ever found that stuff is in the Mexican food section at WalMart, but any pepper blend seasoning ought to work). Blanket it in a slice of cheese (butterkase in this instance). I have used grated Parmigiano, but the butterkase was there and sliced. Sue me. Bake it at 350 for 15 minutes for a slightly runny yolk.
The problem with this exercise, of course, is that it leaves you with the other half of the avocado, which simply means you repeat the process. (Oh, all right, you can bake them together if you want.)
While they’re baking, you can fry you up some bacon and stick a slice of bread in the toaster. The bread should come out of the toaster about the time the bacon is ready to come out of the skillet and the avocado out of the oven. It may take you several attempts to get this timing down, which is an argument for not baking both halves of the avocado at once, particularly if you want to eat breakfast in stages.
The toast is much enhanced by a schmear of butter and an generous application of homemade apple butter.
This is a most excellent breakfast. I highly recommend you ‘n y’mama ‘n ’em try you one. Or two.