It felt like most breaks ups do… it was hard at first, but with time you begin to forget. It gets easier to push out all those little things that you loved, the things that brought you back for more, the cravings for more…
Several years ago Tavis and I broke up with cereal, and other refined carbs too but cereal was a big one for us.
Since we removed this breakfast staple from our morning repertoire along with other heavily starchy foods, we have been cooking bacon and eggs every day since then.
I change things up from time to time with scrambled eggs, fried eggs, egg scrambles with veggies, omelets, breakfast bakes and so on but I have become weary of the same ole thing…
Recently we even started eating this dish that has tons of vegetables in it… I know, veggies for breakfast?!?! But we will discuss that one later, I am still working on perfecting the recipe.
So in an effort to get a little more creative I decided to recreate a breakfast that my brother-in-law told us he had made. Well, he didn’t really tell us, it came in the form of a text picture… you know the kind, the food porn pics that get sent out to make you jealous.
So…. since I had been to the San Sebastian farmers market this last week and picked up a few avocados, and some fresh cilantro, I decided to give this recipe a shot. And by recipe, I mean I looked at the picture and then just made it all up.
So here is what you will need:
bacon (to crumble on top, and to eat on the side if you want, because who doesn’t want extra bacon when you are going to the trouble of making it?!?!)
Cheese to sprinkle on top. I used a cheddar blend but don’t let that limit you, try swiss, or maybe feta or gorgonzola crumbles…
salt and pepper.
Extra toppings that might be fun to try would be salsa or diced tomatoes, sour cream or maybe cream cheese.
Since this was my first time making these I tried a few different things. I am going to make recommendations but they don’t necessarily line up with the pictures since some of the things I tried didn’t really work.
Bottom line, do as I say, not as I do. Got it?! Good, we can continue.
First, fry out your bacon, as much or a little as you want but really, you should fry out a lot. And the thick cut stuff, ’cause it is way better than the paper thin stuff. Who wants thin bacon??
Pre heat your oven to 350, then cut the avocado in half, down to the pit from the stem to the bottom. Make sure to cut all the way around. Remove the pit from the avocado.
**TIP** If you don’t know how to cut and remove the pit, try these steps:
After you have cut the avocado in half stem to bottom, put one hand on each half of the avocado, twist it like you are opening a jar. This will release one half of the avocado from the pit.
Carefully, using your knife, tap the pit with the long edge of your knife (not the tip) to embed the blade into the pit. Then just like you did with the two halves, twist the pit to release it from the avocado.
Now you should have two avocado halves with no pit.
Place the avocado halve on a cookie sheet. If they won’t stand up, use something heat safe to prop them up. I used a fork but I would recommend using a piece of aluminum foil that you crumple up and form into a circle.
Use your best judgement to see if the egg will fit into the hole left by the pit, the first egg did not… note the spillage on the pan. If it won’t fit, use a spoon to make the hole big enough to hold the egg.
Sprinkle the avocado with salt and pepper. I used coarse salt but I would not recommend it, we could feel the grittiness later when we were eating. Use regular finely ground salt.
Crack your egg into the avocado and top the egg with a little salt and pepper too. I scrambled one of the eggs but I would not recommend it (do as I say, not as I do….) Just crack it into the avocado. 😉
Pop it into the oven and bake for 30-45 minute. Check to see how it is cooking after about 25 minutes.
I personally like my eggs cooked completely through but I know that is not the case with everyone. Cook to your desired level of doneness.
For the last 5 minutes, sprinkle cheese and bacon over the top so they are melty and crisp.
Now… I have seen people scoop the warm gooey, yumminess out and spread it on toast, and it looks AMAZING!! And you should try it! Let me know how it tastes. But for those of us that need to keep an eye on our refined carb intake we just fried up a few more eggs (in the bacon grease of course…) and the extra bacon and called it a morning.
Top them off with the cilantro and the optional toppings of your choice, enjoy!!!
PS – For those of you who don’t know (not to mention any names… Tavis) it is best not to eat the skin of an avocado, Use your fork or spoon to scoop the egg and avocado out… 😉
- 1 avocado
- 2 eggs
- bacon (to crumble on top, and to eat on the side
- Cheese to sprinkle on top.
- fresh cilantro
- salt and pepper.
- Extra toppings that might be fun to try would be salsa or diced tomatoes or sour cream.
- Preheat oven to 350 degrees
- Cut the avocado in half and remove the pit.
- Scoop out enough avocado so that the egg will fit into the hole left from the pit
- Crack one egg into each avocado half
- Salt and pepper the egg and avocado
- Add cheese and bacon for the last 5 minutes of baking.
- Bake until the egg is coked to your liking.