digest
Short Summary
Main recommendation: Make baked eggs in avocado boats as a simple brunch, served with a tomato basil Parmesan salad, for example for Mother's Day or Sunday brunch. Chef Eitan Bernath shows how to halve and pit the avocado, season it, crack an egg into each half, and bake it at 350°F until the yolk is set to your liking.
Key Points
- The dish is an avocado half filled with a cracked egg, seasoned with kosher salt and red pepper flakes, then baked.
- Kosher salt is recommended because it enhances flavor without making food taste overly salty.
- The eggs are served alongside a tomato basil salad with fresh shaved Parmesan and olive oil.
- The host notes the dish works any day of the week, not only for holidays.
Details Worth Noting
Concrete instructions:
- Cut the avocado lengthwise around the pit with a sharp knife, then twist the halves apart and remove the pit.
- Lightly grease the bottom of a casserole dish with extra virgin olive oil (EVOO).
- Season the avocado halves with kosher salt and pepper, then crack one egg into each half and season the eggs with salt, black pepper, and red pepper flakes.
- Bake at 350°F for 15 to 20 minutes; bake less for runny yolks and more for firm yolks.
- For the salad, roll basil leaves tightly like a cigar and slice thinly; soak basil in water to keep it fresh and store it in the fridge.
- Toss sliced tomatoes with basil, kosher salt, and pepper, then add roughly chopped fresh Parmesan shavings and mix.
- Plate the eggs with the salad on the side, finish with cracked black pepper, small basil leaves, and a drizzle of olive oil.
- The host notes a little heat from the red pepper flakes/cayenne.
Bottom Line
Baked avocado eggs are a quick, flexible brunch that depends mainly on bake time: pull them early for runny yolks or later for firm ones.
