New ways to eat avocado

Avocado in sandwiches and salads is old news. Try out these fun recipes for soft-baked eggs in avocado and avocado pasta.

Parents-new-ways-to-eat-avocado

Food trends, like fashion, come and go. And it seems that the avocado is now having its time in the sun. Plaid-shirted hipsters and American food magazines have been flooding Instagram with images of its jade-hued mush spread over artisanal toast. These people are on to something, though. The rich, creamy fruit — yes, it’s a fruit — is high in fat (the good kind that’s fabulous for your heart and keeps you feeling full longer) and is packed with nutrients like vitamin C and carotenoids (good for the eyes), as well as fibre. Most importantly, it is delicious. That deliciousness is easily amplified with simple seasoning. Here are two refreshing ways — apart from smearing it on toast — to eat an avocado.

Soft-baked eggs in avocado

Think of this as a riff on your favourite soft-boiled egg breakfast. So easy to make, so pretty, and so yummy. The lush avocado flesh melds smoothly with gooey egg. If you’re not watching your waistline, mop it all up with crisp strips of fried bacon.

Serves 2

Ingredients

2 large avocadoes
4 eggs
4 tsps light soy sauce
ground white pepper, to taste
2 tbsp furikake (Japanese seasoning flakes); or as much as you like

Method

1. Preheat oven to 180°C and line a baking pan with foil.
2. Slice avocados in half and remove seeds. Scoop out a little of the avocado flesh so that the eggs will fit in the cavities.
3. Place the avocado halves on the baking pan.
4. Fill each avocado cavity with 1 tsp of soy sauce and a sprinkle of pepper.
5. Break one egg into a small bowl and carefully tip the egg into one avocado half. Repeat to fill the rest of the avocados.
6. Bake in the oven for about 6 to 8 minutes for a wobbly yolk.
7. Remove from the oven, sprinkle with furikake and serve immediately with toast or bacon.

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