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.
Enjoy!
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Ingredients
- 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
Instructions
Comments
It’s a struggle to even get chorizo where I am, let alone anything more exotic, which is a shame because I totally agree that the spicy porky element sounds like a very good idea. I can get quail eggs, however, and I’ve an avocado that needs eating, so I might give the non-meaty version a go for my lunch tomorrow. Although come to think of it, I’m sure a little Bratwurst and chilli would do the trick ;) Time to pop my hot avocado cherry!
Hey Christie! All you need is something that will give it a bit of a lift. Otherwise I feel it might be dull. And no one wants a dull brunch! Let me know how it goes :)
A lot of people haven’t tried baking avocado. But some of the recipes are delicious. My favorite so far is baked avocado with ham and corn. The whole egg recipe sounds great. Will try it soon.
That sounds lovely too! I will try that.