~ Review of Baked Egg in an Avocado Recipe

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Baked Egg in an Avocado Half

A friend of mine was tagged in a post of this recipe on Facebook. It was generated from https://www.facebook.com/Yogamesomorph page. The picture was enticing, but as I read the recipe, I noticed two things that didn’t seem quite right. First, the oven temperature read 180 degrees, which left me thinking this simple breakfast might take a while to make. The second red flag for me was that there wasn’t an approximate cook time. I understand that people like their eggs cooked differently, but this is breakfast and I have things to do and places to go. Time is of the essence.

I decided to try to cook it myself this morning. I removed the pit from half of an avocado and broke a raw cage free egg into the center of it. Luckily, I had thought to place it in a ramekin because the whites immediately began to run over the sides of the avocado. I sprinkled the surface with some crumbled cotija cheese and placed the ramekin on a cookie sheet in a preheated oven. I began timing. I opened the oven after 8 minutes, the time my friend thought it might take for the whites to set, but no. I opened the oven in another ten minutes, and there were still runny whites. I upped the temperature to 280 degrees and let it bake for another 15 minutes.

When I removed the pan from the oven, I saw nicely cooked whites on the bottom of the ramekin, but there was still some runny slimy stuff near the yolk. I decided to take it out anyway, as the center yolk seemed done just right. I scraped those well-set whites from the bottom of the ramekin and arranged them around the avocado in the center of my plate. I shook a good helping of Cholula Sauce on the top, and  sprinkled on a touch of sea salt, some pepper and Mexican oregano.

The first bites: The avocado was good and smooth warm. I used a firm avocado because mushy would just not work. The egg was also very soft. The flavor was okay, but got better as I began to cut up the egg and mix everything together.

Conclusion: It was a very soft, creamy, somewhat mushy meal. I wanted some crispiness. The taste was quite pleasing, and the protein and healthy fats that this breakfast contains are beneficial. It also took too long for it to be a practical dish for my everyday breakfasts.

Suggestions:

1. Separate the white from the yolk. Cook the yolk in the avocado and the whites underneath in the ramekin.

2. Raise that temperature up to 350 for a shorter cooking time.

3. Roast some cherry tomatoes or toast some chia seeds or pine nuts on top of it to give the dish more body and crunch.

4. In a pinch, fry that egg nice and crispy in a bit of coconut oil, and place it on top of the baked avocado. Why not?

I would definitely try this recipe again to get it perfected to my liking.

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