Sometimes I wonder if there isn’t something better I can do with my time than sit around and try to think up a new recipe. For years, I have just opened a cookbook or magazine and just prepare the first thing that looked or sounded good.
After all the kids flew the nest, I got lazy and would just throw together something from ingredients I might have in the refrigerator, freezer or pantry. How hard could it be to throw together a stir-fry, not that difficult. Over the last several years, however, I have loved trying to replicate a recipe that I have had in a restaurant or something I have seen on TV.
Sometimes it only takes a glance of food being prepared that gets me to thinking about my take on something I saw. So, I was watching Top Chef one night and vaguely saw an avocado that was cut in half lengthwise with the peeling left on it and they cracked an egg into the center and then I don’t know what they did with the avocado because I missed that part of the show. I would assume they baked it. All night, I tossed and turned thinking about this egg dish I wanted to make. Isn’t that a ridiculous thing to do over an egg; there must be more important things to toss and turn about.
After an endless night’s sleep, what I came up with was I would half the avocado, cut in 3/4″ slices, dip in flour, egg and then Panko bread crumbs, pan fry it, put on a cookie sheet and crack a small egg into the center and then proceed to bake just to the right doneness so the egg will ooze it’s goodness all over the avocado when pierced with a fork. I’m thinking of a garnish creme fraiche and maybe a little Pico de Gallo would be nice.
Things didn’t turn out exactly as I thought. For one thing small/medium size eggs are no longer available; and I knew the large egg was going to be too big. So I cracked the egg in a dish first and tried to take out some of the egg white. I did one avocado this way, then I poached the other egg. I think the poaching probably worked better because then there is no need to try and bake the egg to the perfect doneness, but it wasn’t as pretty as the first one. The taste of the fried avocado with the soft cooked egg was great. I fried a flour tortilla to use as a base for the avocado/egg and it was good for sopping up the yolk. Don’t get me started on “sopping” because my husband hates sopping of any kind. I guess he just does like experiencing those last little bites/dippings/smears of something so delectable on a plate that you just have to grab something and “sop it up). Hey, it’s better than licking your fingers.
I forgot to take a picture of the fried bacon crumbles. I forgot to add them to the last picture I took. Breading trays with flour, beaten egg and seasoned Panko crumbs. A dip in the flour. A dunk in the beaten egg. A coating of seasoned bread crumbs. Fry until brown on both sides. Fill with egg yolk or yolk and a little white. This one has the poached egg. You can see it isn’t as pretty as the other one. A thrown together pico of tomato, jalapeño, red onion, lime juice and some cilantro. You could purchase this instead of making it fresh.
Avocado with Baked Egg
2-3 large avocado small to medium size eggs
1 c. panko bread crumbs
dashes cumin, oregano, salt and pepper, to season bread crumbs, optional
1/2 c. flour salt and pepper to taste
1 beaten egg for coating
creme fraiche or sour cream for garnish
Pico de Gallo, for garnish (make or purchase)
flour tortilla, fried until brown
Set up your breading trays or dishes. Put flour in one dish/pan, a beaten egg in the second pan, and seasoned panko bread crumbs in the third. Using a sharp knife, cut the avocado lengthwise in the middle cutting until the blade hits the pit. Cut all the way around the avocado and twist to separate two halves. Using your knife take a smack at the avocado, cutting the pit, and twist the knife, that will remove the pit. Remove the pit. Carefully slice 3/4″ piece from each half being careful not break the shape. You want to have the piece intact with the opening in the middle.
Dip each piece (with hole) in the flour then carefully into the beaten egg and then coat with the seasoned bread crumbs. Heat about 1/2″ oil in a heavy skillet and fry the avocado until nice and brown. Drain a little on paper towel and then set on cookie sheet. Now this part you can do the way you want. Either coddle an egg (drop in boiling water for 1 minute), or poach an egg. If you poach an egg you want to take it out of the water, trim it to a perfect oval and put on top of the fried avocado slice. Garnish with creme fraiche or sour cream and pico and put on top of your fried tortilla.
If you decide to coddle the egg, crack the coddle egg into a small dish. Put the fried avocado slice on a cookie sheet and pour the egg yolk first into the hole then some of the egg white. I found this did not work as well as just using a poached egg. I think if I had made the hole a little bigger it would have been able to hold the whole egg.
Pico de Gallo
1 c. seeded and diced tomatoes
1/4 c. finely diced red onion
1 large jalapeño, finely diced
1-2 cloves garlic, minced
juice of 1 lime
1-2 Tbsp. cilantro, plus extra for garnish avocado
salt and pepper to taste.
Mix all ingredients in a bowl and refrigerate until ready to serve.