I love my eggs, any way I can eat them. Only a crazy avocado fan like me can dream up this edible creation to eat. But, I crave eggs, morning noon and night. And one day in the summer when basil was abundant in my garden, I decided to make pesto and make spicy basil deviled eggs. The recipe can be found here, Pesto Deviled Eggs.
And I must have avocados on hand in my kitchen at all times. Besides, isn’t that the reason I stay in California?
So, one day I had an avocado on hand too to eat – so I married the two and they fit together perfectly. A pinch of salt and pepper, a dash of olive oil or lemon and you’re on your way to a creative duo for breakfast, lunch or brunch.
If you want to get rid of the ugly green lines around your cooked eggs, please read -on.
- 4 eggs
- 4 ripened avocados
- A splash of olive oil or lemon
- Pinch of salt and pepper
- Chopped herbs of your choice (optional)
- 1 saucepan with lid
- Place eggs in a saucepan in a single row. Do not overcrowd.
- Fill saucepan with water 1-2 inches of water above eggs.
- Bring the pan to boil and immediately reduce to simmering.
- Simmer for exactly 6 minutes.
- Remove from heat, cover, and allow to sit for 10 minutes.
- Eggs can also be placed in cold water to cool, before peeling.
- Tap the shells with the back of a spoon to crack them.
- Start at the rounded end of the egg where the air sack is, and peel off the shells under a trickle of cold running water.
- The water will run between the solid egg white and the shell making it easier to peel.
- Hard-boil the eggs, peel, and slowly cut eggs in half with a sharp knife.
- (Swipe knife with paper towel after each cut for a clean cut)
- Cut avocados in half and remove the pit.
- Sprinkle the avocados lightly with lemon to keep them from turning brown.
- Add the egg to the center of each avocado. Gently press into hole.
- Sprinkle with fresh lemon or olive oil.
- Add salt and pepper.
- Add chopped herbs.
- Serve as is, or place salad greens on the plate and place on top.
Peeling under water creates a non-blemished peeled egg.
The secret to getting a beautiful egg without the green around the yolk is to not overcook the egg.
If you love eggs as much as I do try these recipes on my blog:
Greek Scrambled Eggs with Feta
I hope you love eggs as much as I do!
Mary
© 2012 – 2020, Mary Papoulias-Platis. All rights reserved.
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{ 1 comment… read it below or add one }
Happy to vote for you, Mary…The “love” button hadn’t shown up when I tried earlier. Gremlins in my computer, I guess. Looking forward to your upcoming cooking class.