Breakfast and brunch, when done right and with love, have to be some of the most enticing and delicious meals (yes, I count brunch as a meal). Eggs, butter, carbs, protein-overload – I love it all.
After learning about eggocado’s versatility and simplicity, I’ve been experimenting with this 2-ingredient, bursting-with-flavor brunch dish consisting of a single egg nestled in half a carved avocado, seasoned to one’s liking.
After a few minutes of prepping and only 15-20 minutes of baking, you have yourself a nutritious, mouth-watering, and addictive choice to start your day. I truly believe mornings are for decisions, the most important decision of all being how you will choose to go about your day. Your mindset. #Eggocados are a great way to catalyze happy mindsets. It’s also a particularly suitable choice for us
broke frugal college students looking for a filling, easy, and spectacularly healthy and quick meal. Want a snack in between classes? The eggocado is your best friend. Feeling savory for breakfast or brunch? Look no further than this green well of happiness.
My first attempt, pairing a slightly-overcooked eggocado with two of my favorite fruits, strawberries and grapes, was mediocre at best. The yolk wasn’t slightly runny as I preferred, it was under-seasoned, and the avocado wasn’t fully ripe, making it underwhelming in terms of flavor and texture. Even though avocado, egg, strawberries, and grapes sound like the last things I’d ever imagine harmonizing together, the acidity from the fruits and the heftier tones of the eggocado melded well.
The next time I tried, I made sure to use specific seasonings, even over-salting a bit to ensure that the flavors were more multi-dimensional. I also chose a particularly ripe and gorgeously green avocado, careful to carve out the pit and its surrounding fully so the egg would “sit” comfortably. This is an important step –the egg may be larger than you think, and it wouldn’t do well to have it spill over the sides of the avocado. Using a blend of sesame seeds, minced garlic, pepper, and some chili flakes, I popped it into the oven and was far more pleased with the consistency of the egg and the overall texture/flavor. I highly recommend this combo, in addition to having bananas on the side; two famously buttery friends mixing perfectly.
Tips for your eggocado:
- Use a sufficiently ripened avocado. It should be dark green, almost black, and “cushiony” to the touch. Not too hard, not too mushy.
- Season, season, season!
- Cut a small bit off the rounded edge of your avocado half, so it sits nicely on your pan/rack/plate, etc. It also prevents your egg from spilling over and away!
- Try to use a convection oven, rather than a microwave. The oven will distribute heat most evenly, resulting in overall better quality and taste.
Have you tried the #eggocado? What’s your favorite way to prepare it?