I used to create lots of different varieties of avocado and sweet potatoes boats when I was a vegan. I would use chickpeas, cauliflower, beans, tomatoes, etc as my toppings. The possibilities are endless. As for now, I am using just eggs and infused olive oil.
The trick is to scoop out just enuff avocado to hold an egg. What I did was, cracked the eggs into a fine sieve draining all the excess runny egg whites before carefully sliding into the avocado. Another tip is to use cold eggs straight outta the fridge. The rest is just baking the avocado + eggs in the oven with a close watch, cos it can go from runny to hard very fast. It still depends on your preference.
I decided to use a few Japanese herbs and spices to infuse the oil. I love the oceanic mouthfeel of nori flakes as well as the aromatic Japanese 7 peppers. To finish the dish off, I sprinkled some matcha salt over the eggs. Yes! Matcha salt goes so well with eggs. You really need to give it a try.
Ingredients:
(Serve 2)
Avocados, 2
Eggs, 4
Olive Oil, 1/4 Cup
Garlic Finely Grated, 1 Clove
Chili Flakes, 1/2 TSP
Japanese 7 Peppers / Shichimi Togarashi, 1/2 TSP
Nori Flakes, 1/2 TBSP
Matcha Salt, Pinch
Equipment:
Cast Iron Skillet / Pan
Oven
Directions:
Preheat oven to 220 degree celsius or 425 fahrenheit.
Slice the avocados in halves, lengthwise.
Twist to separate.
Remove and discard the pits.
Scoop out about 1 TBSP of avocado to create a large hole.
Transfer the avocado onto a baking tray lined with parchment paper.
*You can slide an oven-proof spreading knife underneath the avocado to keep it balanced and stable.*
Crack an egg into a fine sieve over a small bowl without breaking the yolks.
*This is to drain off any excess runny egg whites.*
Gently slide the egg into the large hole.
Repeat the process for the remaining eggs.
Wack into the oven and bake until the eggs are set, depending on your preference of the doneness.
Remove from the oven.
In a skillet over medium heat, add the olive oil.
When you insert a wooden chopstick and it starts bubbling, the oil is ready.
In another small bowl, add garlic, chili, togarashi and nori.
Carefully pour the hot oil into the bowl.
Stir to combine well and set aside for about 15 mins to allow the oil to be infused.
Drizzle this oil mixture over the avocado.
Sprinkle some matcha salt over the top.
*To make matcha salt, blitz 1 TSP matcha powder and 1 TBSP sea salt in a spice grinder until well combined.*
Serve immediately.