Introducing - the Eggvocado

  eggvocado

 

Eight years ago I moved to California and my eyes were opened to a lot of things. Some of them were things I possibly could do without: smog, schmoozing, people dressed in costume on any random street corner (we will talk about my disdain and fear of costumers in a later post, no doubt). But there have been many wonderous things that California has brought into my life: land that isn't flat (you'd be surprised how shocking and stunning that is to a girl who grew up  in the flatness of Florida), endless sunny days (seriously, where's the rain?) and to my surprise, the joy of a delicious, perfectly ripened avocado.

Take a step back and study guacamole. It is not an appealing sight to behold. To save you your appetite, I will not outright tell you what it reminds me of, but offer it up to you in rhyme: Preen Heard Schmoop.  (think about it... thiiiink about it....and moving on!) As I have mentioned before, I had a sensitive palette growing up. The main thing that dissuaded me from eating items that I proclaimed to be "nasty" was their texture. Things such as fish, yogurt, and cottage cheese (this one still makes me a little woozy, one day I'll get over it) might as well have been Heard Schmoop in my eyes. Avocado fit into the realm of weird, funky, mushy textures that I could not be bothered with.

So I go 21 years without it. No problem. No one made a big deal of it. Avocados were the least of their worries. I drive across the country, move in with a man who can cook up a storm and one night, over some homemade margaritas - magic happened.

"Just try a bite of guacamole." "Gross." "I made it for you." "Stop it." "You stop it." "I'm not going to eat that." "It's SO GOOD!" "Meh!!" "TRY ITTTTTTT!"

...so I did. And then... there was love. {Or an addiction. Those go hand in hand, right?}

Cut to:  Sydney and I, both on different sides of town this week, pinning away, per usual. {You can follow me on Pinterest here!} I take note of this gorgeous avocado with an egg in the center {via The Fountain Avenue Kitchen}. I write that puppy on down in my "to make" notebook and  not even before I put my pen down did I get a text from Sydney saying, "I'd love to make this avocado I saw on Pinterest."

And so it was! But we wanted to add a twist - kick it up a notch! So we mixed in some tomatoey black bean action and it was heavenly.

Directions & Ingredients - The Eggvacado

Ingredients:

{one avocado is more than enough for 1 person}

  • 1 large avocado (the thicker the better)
  • 2 eggs
  • salt & pepper (to your liking)
  • 2 spoonfuls of diced tomato w/ jalapeño (DIY or buy yourself a can of pre-made)
  • 2 spoonfuls of black beans
  • tin foil (for nest creation)

 

Directions: 

  • Preheat the oven to 350 degrees.
  • Mix your black beans and tomato/jalapeño combo into a bowl together.
  • Slice the avocados in half, removing the pit. Hollow out the centers slightly so you have room for all the other yumminess. {You can use this excess avocado and whip up a quick guac!}

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  • With the tin foil, create nests for your avocados so they won't roll around. Place your avocado nests on to a cookie sheet.
  • Spoon the tomato and bean combination into the center of the avocado.

Eggvacado Ingredients

  • Crack an egg open and slowly discard a bit of egg white. Now carefullyyyyy pour the remainder into the avocado.
  • Place into the oven and let cook to your eggy liking. We aren't big fans of runny eggs so we baked ours for about 35 minutes.
  • Eat it while it's hot and fresh!! Add a bit more tomato and black beans on top for an added bonus!

I'll be honest, guys - I think this recipe takes the cake so far on Benner Fit. Sydney and I could not have been more excited by (or full from) from this delicious dish.

The egg and avocado flavor blend reminded me of a baked potato, and the kick from the tomato and jalapeños really spiced it up a bit. I want more... asap!

Hope you enjoy too!

 

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