Hot avocado seems a misnomer. The joy of avocado is its effortless smooth creaminess, always cold. I first saw warm avocado on the menu of a rural Italian restaurant when I first moved to London. It was roasted with a light covering of gorgonzola. I thought it curious and not offensive but I wasn’t inspired to replicate it at home.
Lately, baked avocados have erupted all over this internet. Paleo folks love them (did the cavemen really eat their avocados this way?! Ahem!). I was curious. I decided to have a go. An egg simply roasted inside an avocado didn’t appeal, I felt it required something else. Something porky, or spicy, something that would give it a little edge. I opted for sobrassada, a gorgeous spreadable pork sausage from the Balearics (and in my case specifically, Menorca), very gently spiced. ‘Nduja would be ace here too, as would some chorizo or some chilli and tomato if you wanted something vegetarian.
To fit a whole egg in half a hass avocado is a challenge that requires removing much of the avocado flesh, so I opted instead to put in a quails egg. Fiddly, yes, but straight forward when you gently pierce the shell with a sharp knife and remove enough shell to coax the quails egg out without breaking the yolk. I did remove a little flesh (which I ate immediately and with glee). Some sobrassada first, raw quails egg on top, and salt and pepper and a splash of extra virgin olive oil on top, before roasting in the oven under a cover of foil to protect the egg from crusting.
The verdict? Yeah, these are good! And even better with some toast. Spread some of the avocado and sobrassada on, and top with that gorgeous egg.
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- 1 ripe avocado
- 2 tbsp sobrassada or ‘nduja
- 2 quails eggs
- Salt and pepper
- A tomato to roast alongside, if you fancy it
- Extra virgin olive oil
- Toast, to serve
- a small roasting dish
- aluminium foil
Preheat your oven to 180 deg C.
Cut the avocado in half and remove the stone. Scrape out a little avocado from where the stone was, creating a slightly deeper hole. Put a tablespoon of sobrassada or ‘nduja in each. Carefully shell the quails eggs (I find it easiest to do this by piercing the shell gently with a sharp knife, taking care to just pierce the shell and therefore not damage the yolk). Season with salt and pepper and drizzle some extra virgin olive oil over the egg and avocado.
Put in a small roasting dish, ensuring that the avocado is stable again the side. Add the tomato if including, and season and drizzle some oil on top. Cover the aluminium foil and roast for 15 minutes. Check and if the white is set it is done, put it back in and keep an eye on it.
Eat hot with toast. Enjoy!
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