Stuffed Avocado With Poached Egg
The food52 contest is all about avocado’s. My entry is very simple and makes a fantastic breakfast or brunch but can really be eaten anytime of day. I stuffed the avocado halves with sauteed grape tomatoes and shallots, topped with breadcrumbs and heated in the broiler for about a minute and then topped it with a poached egg. It’s delicious, loaded with flavor and you can make this your own by adding whatever you like.
Serves 2
1 ripe avocado halved
1/2 cup grape or cherry tomatoes halved
1 lobe of the shallot chopped
1/2 cup fresh breadcrumbs
olive oil for pan
salt and pepper to taste
2 large eggs poached or fried
1/2 lime (for the avocado)
- Add olive oil to saute pan and add the chopped shallot, when it has softened add the tomatoes and saute just until the tomatoes start to soften and give off a little of their juices, season with salt and pepper. Remove from pan and add the bread crumbs.saute until they have absorbed the oil and are lightly browned. Remove from pan
- Turn oven to broil, place rack in the middle of the oven. Line a baking sheet with foil. Cut your avocado in half, squeeze the lime on both halves, sprinkle each with a pinch of sea salt. Fill the cavity with the tomato and shallots, top with bread crumbs and place in oven for approximately a minute just so it’s warmed and the crumbs are golden brown.
- Top with a poached or fried egg and enjoy
apuginthekitchen 