On Monday we returned from a week-long vacation in the woods where there's zero reception, no tvs and the only sounds you hear are children laughing and playing and a river flowing behind the cabin. It is impossible not to fall in to the most relaxing state of mind possible, so it's a little jarring getting back to the real world. Can't say I was thrilled to leave that magical, peaceful place.

The one advantage of coming back home is getting back to healthy eating. Camping and junk food are practically synonymous for me, so I came home craving tons of veggies and lean protein. Meat, salt and sugar are totally off my radar. I wanted to post something summery, like a beautiful salad showcasing the beginning of summer's bounty, but in all honesty, I was scrambling to put something together that I could shoot, edit and write in the two hours while my kid napped. Knife cuts and pretty plating do not meet that criteria. I saw the ripe avos in our fruit basket and asked myself how I could amp that up with some protein that could be fixed in less than 20 minutes.

Originally, I was going to title this "Eggs in a Bowl" (you see where I was trying to go with that?), but that's not my searchable friend. Google it so you see you what I mean. Plus, the avo is a pretty important detail.

This dish is sort of awesome. It's a great breakfast for the whole family, but I think it makes the perfect lunch with some garlicky toast soldiers to dip and a lightly dressed simple salad. Bake it longer to feed the littles and they're happy as can be to dig in with a spoon. There are a million ways you can add to it, but I kept it simple with a drizzle of olive oil and some shavings of pecorino. Easy to make ahead if you need to and a pretty kick-ass Father's Day brunch if you're looking for something easy. What's ironic about this is that my husband despises avocados. Totally makes him gag and I think I cried once when he caught me trying to scoot some avocado off a dish we were about to eat. He'll be getting the meat and salt this Sunday that's been absent from this week's diet.

Serves 2

1 large avocado
2 small eggs
salt and pepper to taste
Extra virgin olive oil
1/2 tsp finely chopped chives, cilantro, parsley or whatever herbs you have on hand
Finely grated Pecorino Romano

Preheat the oven to 425ºF. 
Cut the avocado in half and carefully remove the pit. 
If your avocados are small, you may need to scoop out some of the flesh. 
Place the avocado halves into a ramekin, ovenproof bowl or baking dish where they are secure from tipping over. 
Crack an egg into a bowl and slide the egg into the cavity of the avocado. My eggs were huge, so I removed some of the white before putting it into the avo. Repeat with the other half of the avocado. 
Sprinkle with salt and pepper and bake for 10-14 minutes depending on the type of yolk you prefer. 10 minutes for a runny yolk, 14 minutes for hard-boiled. 
Drizzle with extra virgin olive oil, sprinkle with herbs and finely grate some cheese on top. Serve with toast soldiers and enjoy!


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