If you don’t like avocados, stop reading now! If you do, this is a wonderfully simple, tasty and easy meal. It was a great start to our day.
Avocado fun facts – Did you know that while avocados are cultivated in tropical and Mediterranean climates throughout the world, the avocado is native to Central Mexico? The major commercial producers of avocados include the United States, Mexico, the Dominican Republic, Brazil and Colombia. Did you know that the avocado is also known as the Alligator Pear? Did you know that 95% of ALL the avocados grown in California trace back to a single tree – the Hass Avocado tree? Sadly, nobody knows what variety of seed produced the original Hass Mother Tree which lived for 76 years. How about this – Did you know that the avocado is a climacteric fruit, meaning it matures on the tree, but ripens off the tree? When mature, the avocado is rock hard. It’s harvested in this fashion and shipped all over the world. A green, firm, unripened avocado typically takes four to five days to ripen at room temperature.
Needless to say, avocados are an interesting fruit. Not only are they interesting in their history and background but they are interesting from a culinary perspective as well. For instance, when you mention the word avocado the thing that pops in most people’s mind is guacamole. While guacamole is a wonderfully tasty and easy to make dish, an avocado has so many more uses than guacamole. You can use them in salads. In Crab and Shrimp Stuffed Avocado with Tomato Ceviche Sauce, we showed you that avocados make beautiful edible salad cups stuffed with crab and shrimp. In Grilled Avocado Stuffed with Red Chile Braised Pork, we also showed you that avocados can be grilled and stuffed with wonderful meats for a main course dish. Because of it’s high concentration of fat, avocados can be used as a fat substitute for baking. You can make ice cream with avocado. I even have a recipe for an avocado pie (perfect for summer) that I have been wanting to make. Today, however, is a breakfast dish. This is what we did.
- 1 avocado, halved but unpeeled and pitted
- 2 eggs
- pinch salt
- pinch freshly ground black pepper
- pinch ancho chile rub (found here)
- pinch cilantro
- sliced chives for garnish
- toast or corn tortillas
Remove enough avocado flesh to hold a large egg.
Place on a foil bed to keep the avocado from rolling. Crack an egg and fill the hollow of the avocado with the egg.
Season with salt. pepper, ancho chile rub and cilantro.
Place in a 450 F preheated oven for 12 minutes or until done.
Remove from oven, serve with corn tortillas or toast and enjoy! We most certainly did.
NOTES: You can season this anyway you want. This post is really more about technique. So make it anyway you like. 🙂