I was in LA last week for work and got to see my good friend Cathy. Cathy and I met in VA through mutual friends and we hit it off from the very start. She is witty, funny and one of my favorite people to hang out with. What I love about our friendship is that it has pretty much stayed the same after 15 years. We can go months without talking and we just seem to pick up where things left off without missing a beat. Cathy likes to cook as much as I do and while we were having dinner at Osteria Mozza (a lovely Italian restaurant in LA, owned by Nancy Silverton, Mario Batali and Joe Bastianich), she told me that she recently made a baked avocado with egg. It sounded amazing yet really simple and as soon as I got back home to New York, I tried it out.
The concept is simple. Cut an avocado in half and scoop out the seed. Crack an egg inside the hole of the avocado and bake the avocado in its skin until the egg is cooked through to your liking. Then you scoop out the egg and creamy avocado and it's warm and delicious. Well the first time I tried making it, the yolk fit nicely in the avocado but the egg white ran off the sides and all over the baking sheet. So I decided to try frying the egg in a pan briefly and then once set enough, I transferred it on top of the avocado.
Cathy told me that she didn't really like the consistency of the avocado when it was baked so we talked about broiling it instead so it's just warmed through. So that's how I decided to make mine, under the broiler for just a few minutes.
So here's how I made it. I scooped out the avocado and tried to keep the half as much in tact as possible. Then I fried one egg and cooked it enough so that the white part was just starting to set while the yolk was still runny. I carefully placed it on top of the avocado and seasoned with salt and pepper, a little dried oregano, a sprinkling of freshly grated Parmesan cheese and Panko breadcrumbs. Then broiled it under a low flame in the oven until the egg was cooked through to my liking and the breadcrumbs and cheese turned golden brown.
The end result was yummy. It was creamy and a good mix of buttery goodness from the avocado and salty, nuttiness from the egg and cheese. This dish is great as a quick breakfast or even dinner when I am too tired to cook but still want something fresh. I hope you like it too!