Eggs in Avocado Boat
I’ve been seeing these Eggs in Avocado Boat A LOT on the Internet over the past years and I must admit that I’ve always been beyond intrigued. But It wasn’t until my good friend Mike, over at The Iron You (yeah, him again, and no, I’m not in love with him, in case anyone is wondering. He just happens to be a very good friend, that’s all…) gave them a shot himself that I got inspired to actually give them a try.
The thing is, I’ve always had two rather major issues with the concept; major enough to stop me from ever going forward with this project. Uno- I find eggs that get baked for a fairly long time, i.e. long enough for the white to set, get really rubbery and the yolk invariably gets WAYYYYY overcooked. Secundo- I’m always reluctant to use the big oven to cook such little things… I’ve always been taught that it was a major waste of money and energy.
But after Mike had me crave them, I posted his recipe on my Facebook page and someone left a comment to the effect that they loved these but found that the top of the eggs always got way too dry and it would be nice if someone could find a way around this.
HA! That almost sounded like a challenge. And if you know me, you know how I love me a good challenge! So I started wracking my brains as to how I was going to solve both *that* problem and the one about using the oven.
I came up with the perfect solutions. Yes, that’s solutions with an S.
First, about the yolks getting way too cooked for my liking… the solution was really easy! One simply needs to cook them separately!
Clever! The yolks get separated from the whites and spend a little bit of isolation time in a shot glass or small tea cup… or any container that can accommodate them without posing any risk to their delicate constitution.
The whites all get thrown together in a larger container, and as an added bonus, get to get seasoned with a bit of salt and pepper!
Problemo uno: SOLVED!
Movin’ on. Apparently, some people find it hard to scoop out the perfect hole…
I find that it goes best if you sort of outline it first with your spoon and then DELICATELY carve around that line. You have to remove enough flesh to accommodate an entire egg, but you don’t want to go all the way down to the skin. In fact, you need to leave a good amount of flesh at the bottom because we will be removing a little bit of that skin to help the avocados sit nice and straight when we put them down.
We wouldn’t want that egg white to spill all over the place now, would we?
And now, the solution to problem number 2.
I chose to cook my avocados in a skillet, on the stove top!
I figured as long as I had a skillet with a tight fitting lid, it had to work! And it did. Absolutely brilliantly!
First, I seared my avocados, flesh side down, to make them nice and golden and super pretty and yummy on top. See how I removed some of that skin from under the avocados? That way, when I flip them over, they will hold nice and straight for me!
After about 30 seconds of searing, the avocados got flipped over and the cavities got filled with the seasoned egg whites.
Next, lid goes on and heat goes way down to the lowest possible setting. These egg white filled avocado boats will need to cook for about 15-20 minutes.
When the whites are almost completely set, that’s when you want to delicately slide the yolks right on top…
Then put the lid back on and continue cooking for 3 to 5 minutes, depending on how cooked (or uncooked, rather) you like your yolk.
And there you have it! ProblemS SOLVED!
Yolk is nice and soft, avocado is deliciously warm and creamy and no crazy amount of energy got wasted in the making of these gorgeous “Baked Eggs”.
All you need to do now is transfer your babies to a serving plate, garnish as you please and indulge.
I chose to garnish mine with chopped walnuts, a little bit of fresh thyme and a few balsamic vinegar pearls, but really, the possibilities are endless here. Crispy bacon, of course, would be a fantastic addition, or crumbled Italian sausage, or finely chopped Corned Beef, why not?
If you do dairy, I’m thinking basically any cheese would be glorious over these eggs: blue cheese, goat cheese, shaved Parmesan, grated Gruyere. Oh my!
Now that I’ve discovered the trick to making these fairly easily and efficiently, I can guarantee you that I’ll be eating them A LOT more often!
And if you have always wanted to try them but never got around to actually doing it, I urge you to fix that as soon as you possibly can.
Something definitely has to be said for the union of warm, creamy avocados and soft, slightly chewy eggs. Add your choice of toppings to that equation and you’ve got yourself a breakfast fit for a king.
Oh, and hey… there’s nothing wrong with eating BOTH boats to yourself, you know. In fact, I strongly suggest that you make 2 per person. Trust me, after you’ve had that first “half”, you’re gonna want the other one, bad!
Eggs in Avocado Boat
- 1 teaspoon coconut oil
- 1 large ripe avocado
- 2 organic, free-range eggs
- Sprinkle salt and pepper
- Few pieces of walnuts, chopped
- Fresh thyme
- Balsamic Pearls, or balsamic reduction
- Cut the avocado in half, remove the pit and scoop out enough of the flesh to accomodate an entire egg.
- Remove a small portion of the skin on the back so the avocado sits straight when you set it on the cutting board.
- Crack the eggs and divide them between 3 containers. Place the yolks in individual shot glasses or small tea cups and place both whites together in a common small mixing bowl. Add salt and pepper to taste to the whites and mix well.
- Heat coconut oil in a skillet with fitting lid set over medium high heat. Add the avocado halves, flesh side down, and sear them for about 30 seconds, or until slightly golden.
- Flip the avocados around and fill the cavities almost to the top with the egg whites. Turn the heat down, put the lid on and cook for about 15-20 minutes or until the egg whites are almost set.
- Carefully slide the yolks over the whites and continue cooking for 3-5 minutes or until yolks have reached the desired level of doneness.
- Transfer to a serving plate and garnish with walnuts, thyme and balsamic pearls.