We're going to call this recipe a happy accident. I was attempting to replicate a recipe I'd seen for baking an egg inside an avocado half. It looked really yummy! The recipe said to scoop out "a little" of the avocado around the pit to make room for the egg. So I did, but alas, it was not enough and the egg spilled out onto my foil. Ugh. I poured the egg back into the small mug I'd cracked it in and scooped out a little more of the avocado. Try number two, fail. There wasn't much avocado left to scoop out and I was running out of time to mess with it, so I just heated up a skillet and tossed the whole mess in there, hoping to cook it just enough to be able to eat it. On top of all this, I'd just finished working out and was pretty darn hungry.
I was home alone so there wasn't anyone to talk to, but when I took the first bite I actually said "Oh my gosh" out loud. It was seriously that tasty. So really, unless you're going for a pretty presentation, there's no reason to mess with hollowing out an avocado, hoping you get enough out so your egg doesn't go splooshing into your pan.
Ingredients:
1/2 avocado, smashed with a fork
2 eggs
Sea salt & ground black pepper
Directions:
Preheat a small skillet (I used an omelet pan) over medium heat. Coat with cooking spray. Mix together eggs and smashed avocado. Pour into hot pan, sprinkle with salt and pepper. Cook, stirring occasionally, until egg is fully cooked. It's a little trickier to tell if it's cooked than with regular scrambled eggs. You'll be able to tell, though, because it will start to look dry instead of slimy. I know, slimy probably isn't the best word to use when talking about cooking.
Makes 1-2 servings, depending on how many calories you're going for. Serve with a piece of fruit.
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