Subscribe

Monday, June 9, 2014

Easy Cheesy Skillet Egg Avocado Boats


Two of my favorite breakfast foods are eggs and avocados. Both are super nutritious and dense, and fill me up for the busy day ahead, so when I started seeing the cute egg avocado boats all over Pinterest I knew I wanted to give them a try. The only problem was, I wasn't excited about heating the oven up just to make my breakfast, especially in the heat of the summer. So I played around a bit and came up with an easy stove top version - no oven required. 


Ingredients (serves 2)

Two ripe avocados
Four fresh eggs
2 Tablespoons fresh herbs (or 1 T dried) i.e. basil, dill, tarragon, whatever you've got
4 T shredded cheese - Swiss, cheddar, again, whatever you've got
Olive oil
Salt & pepper

Cut each avocado in half, remove the pits, and scoop out a bit more of the flesh with an ice cream scoop to make room for the egg. Press each half down a bit to flatten the bottom so your 'boat' will sit level and the egg won't dribble out.

Heat olive oil in a cast iron skillet until shimmery and then sear each avocado, flesh side down, until just golden. Meanwhile, separate the eggs, keeping the yolks intact, and lightly whisk the whites with the herbs, salt and pepper.

Turn heat down to low and set each avocado half upright in the skillet. Carefully divide the whites between the four avocado halves and then cook, covered, until the whites are nearly set and no longer opaque. Carefully spoon a yolk in top of each boat, trying to keep the yolk from breaking, and then sprinkle the cheese on top. Continue to cook covered for another few minutes until the cheese melted and bubbling and the yolk is cooked to your preference. Top with fresh cracked pepper and salt, garnish with a sprig of fresh herb, if desired.

-Half avocados and scoop out a bit more of the flesh with an ice cream scoop-
-snip some fresh herbs to use in your boats, I chose purple Thai basil-
-divide the whites and herbs between the avocado halves and cook, covered-
-cook whites until nearly set and white, not opaque-
-carefully set the yolks on top of the cooked whites and sprinkle with cheese, I used shredded Swiss-
-Grind some fresh pepper on top, salt to taste and garnish with some fresh herbs-

I would love for you to join me here...

©2014 by Fresh Eggs Daily, Inc. All rights reserved.

1 comment:

  1. always looking for new and awesome egg recipes (even since we got 4 red sex link hens of our very own!) thank you so much - love your blog and all of the useful tips, laughs and stories!!!

    ReplyDelete

Thank you for your kind comments and joining along with Fresh Eggs Daily as we live our wonderful, natural country farm life.

Lisa of Fresh Eggs Daily
www.facebook.com/FreshEggsDaily