BAKED AVOCADO EGGS

BAKED AVOCADO EGGS

 

When we’re not heading out on the water early, I love putting together something a bit more special for our breakfast.  On days like this our first morning coffee spills over to a second, sometimes a third so that by the time we eat it’s more of a brunch thing.

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Many years ago now when we were in the dating phase of our relationship, Francois used to put together some really awesome brunches.  One of the things I remember was avocado halves filled with sweet rich vanilla yogurt as an entrée (remember, that entrée in Frenchland is a beginning course), followed by cheesy omelettes filled with fresh veggies topped off with a chilled mimosa. But I digress….

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Today in my galley I had a couple of avocados, eggs, cheese and some fresh asparagus, the perfect ingredients for a delicious relaxed brunch.

I also discovered a cool trick with the Omnia stove top oven.  When the eggs were almost cooked I added about 1/4 cup of water in the pan, placed asparagus on the rack, covered and continued to cook another 5 minutes. Voilà!  Crispy steamed veggies to accompany.

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The only thing missing was a fresh momosa.

BAKED AVOCADO EGGS
 
Author:
Ingredients
  • 2 avocados
  • 1- 2 eggs (depending on size)
  • 1 tbsp chopped green onion
  • Salt and pepper
  • ¼ cup grated parmesan
Instructions
  1. Whisk eggs, season with salt and pepper.
  2. Stir in onion and set aside.
  3. Cut avocados in half, remove the pit and carefully sliced a small sliver from the bottom of each half so each lies flat while baking.
  4. Scoop our a little of the avocado flesh to make room for the eggs.
  5. Carefully fill each avocado cavity with eggs.
  6. Sprinkle each with cheese.
  7. Set on rack of Omnia oven and place covered over heatted base plate.
  8. Cook undisturbed for 20 minutes or until eggs are set.

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