Eggocados

Brunch recipe:

If I had to choose one thing to eat every day of my life, it would be avocados. I’m addicted to the buttery, savory, sweetness of the fruit. I adore guacamole and honestly anything that has avocados in it. I’m constantly experimenting with ways to add avocados to pretty much everything. Another thing I love is eggs, with all their squidgy gold and alabaster goodness. I actually think eggs and avocados sort of resemble each other when halved, and maybe that’s why I have a fondness for both of them. This morning, I decided to make eggocados, and unite the two in a toasty oven.

Ingredients:

Oven-proof skillet

Aluminum foil

1 ripe yet firm avocado

1 egg

Lemon juice (or orange juice in a pinch)

Cheese (I used brie and bleu cheeses)

Salt

Pepper

Garlic powder

Chili powder

Optional:

Truffle oil

Performance:

I started by lining a cast iron skillet with aluminum foil, and preheated the oven to 450 degrees. Then, I cut an avocado in half and removed the pit. I had a lemon lying around, so I cut it in half, squeezed a bit into a small bowl, (orange juice from a carton would do the trick too) and used my fingers to spread the juice on the green flesh of the avocado to keep it from turning brown. I placed the lemony avocados in my lined pan, then cracked and separated an egg. I plopped the yolk into one of the avocado holes, then tipped the white into the other. It was then that I made the executive decision that my avocado would be the one with the yolk, and C’s would be the slightly healthier (you’re welcome) egg white version. I turned to my spice rack and selected salt, pepper, garlic powder, and chili powder, then sprinkled each onto the avocados. The only cheeses we had in the fridge were brie and bleu cheese, so I decided put the brie to use on mine, and the bleu on C’s. The cutting and crumbling of cheeses was very satisfying, and once completed, I popped the avocados into the oven for about 17 minutes, until the egg was set and the cheese was golden.

Some suggestions: When it’s done, I recommend putting the halves into small bowls for a more steady dining experience, since the avocado might roll. I also advise using a drizzle of truffle oil for a finishing touch, then eating the avocado happily with a spoon, leaving nothing but the skin of the avocado as evidence of your enjoyment.