This Little Pig loves a good avocado. Especially when they are in season and on special rather than the horrifying $6 for one bumpy, brown piece of fruit (or is it a vegetable – no can ever decide). Therefore, at this time of year, This Little Pig completely overindulges in “nature’s butter” and puts it on anything possible and consequently turns a light shade of green by the end of the season.
On the topic of avocado, is there any more tense moment in the kitchen, than when you gently pry the last avocado you have available open? All the “will it be bruised” “this meal is going to be completely ruined if this avocado is a dud” thoughts running manically through your head. Ah yes we know the struggle piglets.
Anyway. In a nutshell avocados are delicious and This Little Pig is told that it’s full of good fats (which our dietitian Amelia has given us a big green light for HOORAY) so that is good enough for this fine swine. If you like cooked avocado then this recipe is for you. It is scrumptious and creamy and is a little special delight for your weekend breaky. If you HATE cooked avocado (number one that’s disappointing), This Little Pig recommends poaching your egg and then dropping it into the avocado with all the other lovely seasonings and skipping the oven baking bit all together. Now let’s press on for Mexican Avocado deliciousness!
Oven Baked Mexican Egg Avocado
Feeds: 2 Hungry Piglets.
Prep Time: 5 Mins. Cooking Time: 15 Mins.
Ingredients of Mexican Glory:
1 x Large Avocado
2 x Free Range Eggs
1 x Red Shallot
¼ x Chive Bunch
¼ x Coriander Bunch
½ x Tsp Paprika
2 x Tbs Hot Sauce (or Tabasco)
½ x Tsp Cumin Seeds
Jalepenos to serve if you’re a firey swine, a dusting of pepper & salt and some crunchy ciabatta bread.
Two ramekins or tiny bowls to help with the egg cracking business.
- Preheat your oven to 180 degrees.
- Slice your avocado (1) in an even half and remove the pip carefully.
- Take a soup spoon and gently scoop out a bigger hole to prepare for the egg (twice the size of what the pip was).
- Skin and finely dice your red shallot (1) and finely dice your chives (1/4) and pull the leaves of coriander (1/4) off its stem.
- Sprinkle your paprika (1/2 Tsp) and cumin seeds (1/2 Tsp) into your avocado holes along with your finely diced shallot and your hot sauce (2 Tbs).
- Now here comes the tricky bit, balance your avocado on top of the ramekins and then very carefully crack your egg into the centre of the avocado holes. If you have large free-range eggs like this fine swine did (thanks Winnie & Olive the chickens) the egg will be too big for the avocado hole and the whites will spill out into the ramekin. As long as you keep the avocado flat and don’t let the yolk fall out, in your avocado there will remain the perfect amount of yolk and white, whilst the excess white drains off into the ramekin.
- Now scatter your eggs with the diced chives and a pinch of salt and pepper to season.
- Very carefully take your avocados and place in a small tray (keep him flat) and pop in the oven for around 10 or 15 mins or until the eggs are cooked through.
- Serve out onto a plate with a dollop of sour cream, a scatter of jalapenos and a good scrunch of salt and pepper on top. Pop on the plate some crunchy ciabatta bread and scatter over the avocado your coriander leaves. Serve with delight and a “Ola Sunday Hombre”!