SUNNY-SIDE-UP EGGS IN AN AVOCADO
I love the idea of having a “pocket” of food. Give me a good lettuce wrap, a deviled egg, or even an endive boat on any given day. This recipe is, in a way, a breakfast “pocket”—using an avocado half as a bed for a drippy, yolky egg.
INGREDIENTS (2 Servings):
1 tablespoon extra-virgin olive oil
2 medium organic pasture-raised eggs
Sea salt and freshly ground black pepper, to taste
1 avocado, halved
¼ heirloom tomato, sliced
Ground cumin, to taste
4–7 basil leaves, chiffonade cut
Crumble of goat cheese feta, for serving
DIRECTIONS:
1. Heat the olive oil in a skillet over medium heat. Crack the eggs into the pan, season with salt and pepper, and cover for 2 to 3 minutes. Cook to your preference.
2. While the eggs are cooking, slice open an avocado, remove the pit, and spoon out 1 to 2 tablespoons so that an egg can fit into the hollow. Put tomato slices on the side of a plate.
3. Remove each egg with a solid metal spatula and place it gently into an avocado half. Season with more salt, pepper, and cumin.
4. Top the eggs and tomato with basil, crumble a little goat cheese feta on top, and enjoy!