Eggs In Avocado Boat Food

EGGS IN AVOCADO BOAT

Steps:

• 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.

GUEST CONTRIBUTOR

Steps:

• 1 Preheat oven to 350 degrees F. 2 Cut avocados in half. Using a teaspoon, scoop a little of the avocado out to allow a larger hole for the egg. 3 Place avocados in a baking pan (line with parchment paper if preferred). 4 Gently crack one egg into each avocado half. Add salt and pepper to taste. 5 Bake for about 20 minutes. Less if eggs are preferred runny. When eggs are cooked, remove from oven and transfer to serving plate. 6 Top with scallions and bacon.

EGGS IN AVOCADO BOATS

Steps:

• Cook eggs any way you like them.
• Arrange 4 plates by placing a bed of lettuce on the plate and topping with avocado halves, 2 per plate.
• Place one egg in each avocado half.
• Cover eggs with salsa and sprinkle with cheese.
• Top each avocado with a dollop of sour cream and a sprinkle of black olive slices.
• Garnish with fresh cilantro.
• Goes great with warm tortillas.