2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 cup chopped onion
2-3 tablespoons water
1 cup mixed greens (optional: dressed with olive oil, lime, salt and pepper)
1 chopped tomato
¼ cup cilantro leaves
1. Slice a small sliver off of each avocado side to make a stand for them. Cut unpeeled avocados in half. Remove the pit. If the remaining hole is not very large, scoop out enough to hold the egg. Sprinkle chili powder and salt and pepper over the top of the avocado.
2. Heat a large skillet to medium high. Add the olive oil, and allow it to heat. Set the avocado halves into the oil cut side down. Cook for 4-6 minutes or until the avocados are crispy. Turn them over in the pan.
3. Crack all four eggs gently into a bowl. Scoop out a yolk, and set it into the hole of the avocado. Do that with the remaining 3 yolks. Spoon over whites to fill the holes to brimming. Scatter the onion around the avocados. Add the water, and cover the pan. Cook for 7-10 minutes or until the eggs are set.
4. Toss the greens with the olive oil, lime, salt and pepper. Divide them among four plates. Set an avocado on each plate. Stir together the browned onion left in the pan, and spoon over the eggs. Sprinkle chopped fresh tomato over each. Garnish with cilantro. Serve immediately.
Recipe courtesy of Heather Atwood, food columnist 2013.
Everyone loves avocados as the chunky, spring-green companion to a bowl of corn chips, guacamole. But did you know that sliced in half, sprinkled with chili powder and set face down on a grill or sauté pan, avocados make the most heavenly container for a poached egg?
Warm avocado, its surface toasty and crisped from the pan, is a divine taste alone. Throw a few halves on a grill at your next barbecue, and spoon the warm fruit, sprinkled with salt, pepper and a little lime, right out of the shell as a quick appetizer.
Here, Heather Atwood takes this delicious premise, and makes it brunch, or a fabulous light lunch. The avocado half is set face down on a hot pan, and crisped. Once it is nicely browned, Atwood turns the avocado right-side-up, and slip a raw egg into the tiny bowl left by the pit. Sprinkle some chopped onion around the pan, cover, and let the eggs poach.
Warm avocado and a slightly runny poached egg, with a toss of cilantro on top, updates the brunch menu to health-packed and modern. Toasts or even pita crisp on the side would be delicious, too. Say adios to Hollandaise sauce!