Every year, we spend New Year’s Day on the couch, wrapped up in blankets and watching extremely bad movies while eating things like oeufs en cocotte (eggs baked in cream). Why baked eggs? Two of those and a little hair of the dog in screwdriver form (it’s a holiday, shush) make for an excellent hangover cure.
And this year…oh, this year we’re adding avocado to the mix.
I spotted this “recipe” (if you can call it that; it’s so easy) a couple of days ago on Tumblr, and immediately picked up some enormous avocados so that I could make it for lunch. All it really is is a very thick slice of avocado with a fried egg in the middle, but for New Year’s breakfast, I’m going to try adding a little cream and putting these in the oven (basically, making oeufs en cocotte with avocado slices taking the place of ramekins). Or maybe baking the eggs in ramekins and then transferring them into the hollowed-out avocados to serve. Not sure yet, but stay tuned. I think it’ll be a good one.
But in the meantime, here’s what I made yesterday:
AVOCADO & EGGS
1. Take a thick slice of avocado (leave the skin on) and remove the nut, hollowing a little extra room into the space left in the middle (I used a shot glass as a kind of cookie cutter).
2. Place the avocado slice in a lightly oiled pan over medium-low heat.
3. Crack in an egg, cover, and let cook for a couple of minutes. I found that the egg was still a bit too runny for my taste at this point, so I flipped the avocado slice using a spatula and let it cook another minute on the other side. And because my avocado was truly enormous, I added a second egg that I fried up separately to the top.
4. Finish by seasoning as you like – I just used salt, but pepper and hot sauce would probably be popular, as well.
Growl.
