✓Low-carb ✓Gluten-free ✓Grain-free ✓Sugar free ✘Dairy-free ✓Nut-free ✓Vegetarian
We were blown away last night by this simple and delicious dish, introduced to us by our fabulous son Jake Scott. I had previously believed that avocados had no place in cooking, having tried them in a pie once, many moons ago, with disastrous results, and had accepted them as a salad-only or simply raw food item. How wrong I was!
This dish can be used as a starter, side dish, snazzy breakfast or light supper. It’s quick, easy and versatile: there are many combinations of cheeses and condiments to experiment with. Another boon is that this dish can be served up as a perfectly respectable main course for those pesky vegetarian friends (we love you really) when they are our dinner guests.
Avocado eggs (Serves 4 side or 2 main)
2 avocados, washed, halved, stoned, skin left on
100g grated cheese (we used sheep’s wensleydale from Waitrose)
garlic, salt, pepper (you could try mixed herbs, chilli flakes, paprika…)
Step 1. Place the avocado halves in a suitable heat proof dish. Crack an egg into each stone cavity. Don’t worry if some of the egg white runs into the dish – everyone will enjoy picking out the tasty remains at the end!
Step 2: Grate cheese over the top. Season to taste. We have used garlic, salt and black pepper, crushed together on a chopping board.
Step 3: Bake at 180 C (360 F, gas mark 4) for 15 – 20 minutes until the cheese is browning and the yolks are still a bit runny. As you can see the eggy-cheesy overspill has that best-bit look – so nothing gets wasted. (Except the skins – baking doesn’t make them any more palatable!)
Step 4: Et voila! Avocado eggs!
Macronutrients for one portion (ie per half avocado):
P: 14g C: 5g F: 41g