Eggvocado

imageCalifornia’s state fruit is making proud appearances in home kitchens, restaurants, state dinners and culinary institutes throughout the country and abroad. It is no longer confined to guacamole or salads.  Rather, it is fast becoming a popular breakfast fare in omelets and other chef concoctions.  This recipe turns the table around, so to speak.  Instead of using avocado as an ingredient in egg dishes, eggs are used as ingredients to the avocado. Hence the name eggvocado.  There are two ways to cook this dish: one using scrambled eggs and the other sunny side up style.  Here, we’re doing both.

INGREDIENTS

1 large fresh avocado

2 small eggs

Salt and pepper to taste

A dash of paprika

A dash of dried parsley

Cherry tomatoes, sliced in half, for garnish

1 Ciabatta roll sliced in half

2 tsps butter

DIRECTIONS

Slice the avocado in half and discard the pit.  Slice off the bottom of each half just enough so that it can lay flat on the skillet or baking pan. Sprinkle salt and pepper on each slice. Beat one egg and pour in the middle of one avocado slice. Crack the other egg over the middle of the other avocado slice. Sprinkle paprika and parsley over both avocado slices. Place avocados on a skillet or  shallow baking pan. Pre-heat oven to 425 degrees F. Place a teaspoon of butter on each Ciabatta slice and place the bread on the oven rack to toast. Remove from heat and place on a serving plate. Place the skillet in the oven and bake the avocados for 15-18 minutes. Remove from heat and transfer to the serving plate.  Garnish with cherry tomatoes. Enjoy!

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