Warm egg oozing from the hollow of a softened avocado topped with crispy turkey bacon, served with a citrusy kale and grape tomato salad for a quick and easy appetizer or a light meal.
I love avocado. But it’s rare for an avocado to be the main ingredient in a recipe; unless, of course, you’re making guacamole or an avocado smoothie. Don’t even get me started on those. If you haven’t tried an avocado smoothie yet, I really recommend running out and trying it. Maybe I’ll even post a recipe for it later.
What I love about this recipe is that you can use avocados that aren’t quite ripe yet. When you cook an avocado that’s still a little hard and not ready to be eaten, it softens until it’s just about perfect. The egg whites are cooked but the yolk is still a little runny so it’s almost like eating a poached egg. The turkey bacon adds extra texture and flavor. Kale and grape tomatoes drizzled with a citrus dressing is a nice complement to the richness of the avocado and egg.
First, cut an avocado in half and remove the pit. If the hollow part of the avocado isn’t very deep, you can use a spoon to carve out part of the avocado to make the area deeper for the egg to sit in.
Use a spoon to carve out the avocado. Be careful when you’re doing this. It’s very easy to accidentally crush the avocado, but you want it to be intact as much as possible so that you can drop the egg in it. Sprinkle a little bit of salt onto both sides of the avocado.
Place the avocado into a skillet with about 2 tablespoons of olive oil. Crack an egg into the hollow part of the avocado. Try to keep the entire egg inside the hollow part of the avocado. However, some of the egg white may spill out over the skillet as you can see below. If that’s the case, when you’re cooking your avocado and egg you want to try to remove that part as soon as it’s done cooking, otherwise it can become burnt. Cook the avocado and egg over medium to low heat.
Cover the skillet with a lid so that the steam will cook the egg.
After about 5 minutes, check on the avocado and the egg. Be careful when removing the lid. The steam gathered underneath is hot! As soon as the egg whites have solidified and no longer look translucent, and the yolks appear less runny, you can turn off the heat. Allow the avocado and eggs to sit there for an additional minute before plating. Sprinkle salt and pepper to taste.
Cook two strips of turkey bacon, more if you like, until they are crispy. Then crumble it into small pieces and top over the egg.
I love the taste of bacon, but I’m not a fan of fat. Regular bacon is usually lined with fat. So I would eat bacon by taking my time to separate the fat from the meat with a fork and knife. That’s what I did for breakfast during my freshman year of college. All you can eat breakfast at the dining hall means all you can eat bacon and tater tots. No worries. I realized how bad that was for my health after the first few months. I also didn’t want to get up early during the winter.
When I cook at home, I tend to use turkey bacon because it’s a healthier alternative to regular bacon. It’s not very healthy, but it’s healthier. And I love that it adds extra flavor and crunch.
Cut the grape tomatoes in half. I prefer to cut them length wise so that each half is long.
Mix the tomatoes with kale. I love the colors, don’t you?
You can use your favorite dressing to spice up your salad or use this quick citrus dressing recipe. Squeeze about a ½ cup of orange juice (or store bought orange juice), add 2 tablespoons of olive oil, and sprinkle in salt and pepper to taste. Pour this mixture over the salad to make it citrusy yet still healthy. Serve the salad with the egg in an avocado. This recipe is quick and easy, and it’s perfect for a light meal or an appetizer. It’s healthy, and it’s colorful so it looks great too.
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