Rags-n-Bones’ Avocado Recipe #4

Before we get to Rags’ latest recipe, let me remind everyone that the contest to win free, signed copies of the first two books in the Moonfall Mayhem series ends tomorrow. Don’t miss your chance!

Here’s what you do: go to Twitter, follow me, and retweet any of my tweets mentioning the competition, and you’re in. Here’s the link: https://twitter.com/MoonfallMayhem

Nothing could be simpler! The winner will be chosen by random draw on the morning of October 25th, the morning this beauty comes out:

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That’s right! Book two is out Tuesday! Happy reading!

Now, on to Rags-n-Bones.

Recipe #4. I like breakfast. Do you? I mean, I like all food, but there’s something special about your first meal of the day. Today’s recipe is slightly trickier than the ones I’ve posted before, but if you’re looking for yummy breakfast goodness, it might be just the thing to make your tummy happy.


Avocado Boats

Ingredients: One ripe Hass Avocado, two eggs, 1 tablespoon cooking oil, salt and pepper to taste. Optional: sour cream, jack cheese, cumin, garlic salt.

Directions: What we’re going to do here is cook the eggs inside the avocados. First, put the oil in your frying pan and heat it on medium. Now address the eggs. We want the yellow part to be nice and runny while the whites are firmly cooked, and that’s tricky. So, what you want to do is crack the eggs and separate the whites from the yolks. Put the whites into one bowl and season with salt and pepper, and the yolks into two small, separate bowls.

Phew! Now it’s time to pay some love and attention to the avocado. Cut it in half and remove the pit, but keep the peel on. Slice away a bit of their rounded bottoms so their tops, with the pit holes, are level. That’s where you’re going to put the eggs, but first, you need to enlarge them. With a spoon, dig out some of the flesh around the pit holes, making sure not to scrape down to the skin. Save the bit you scrape away.

Your pan should be hot enough now. You might want to place your avocado halves face-down for thirty seconds to grill them a little. Then, flip them upright and fill the holes with the egg whites—not to the top; you’re going to put the yolks in later and don’t want to overfill them.

Cover the pan with a lid and let the whites set for about twenty minutes. While they’re cooking, you might want to make a mini serving of guacamole with the extra you dug out from the center. The Captain says you should make coffee to go with your eggs, but the Captain always thinks you should make coffee. If you want toast with your eggs, you can get that ready now.

After twenty minutes, check the egg whites. They should be not quite entirely set, but reasonably solid. Carefully slide an egg yolk into the center of each avocado and cook for 3-5 more minutes, depending on how runny you like your yolks. If you want some cheesy yumminess, top with a little shredded Jack cheese after a couple minutes.

They’re ready to eat! I will say that cooked avocados sometimes get just a little bitter, but the extra guacamole and cheese can compensate. Mmm! Enjoy dipping your toast into the creamy mixture of egg yolk and soft, buttery avocado!