Recipe: Avocado Nests #LuvMexAvocado

 

I love avocados. I first tried them about nine years ago. It was the day after our honeymoon and my husband and I made breakfast together. I made an omelette and he sliced up some fruit. Ever since I took that first bite of a simple slice of avocado sprinkled with salt I’ve been hooked. Now our entire family enjoys them and they are frequently found sliced and salted on the side of a weekend brunch.

I love guacamole, avocados in sushi, smoothies, straight out of the shell…the list goes on.

I recently partnered with Avocados from Mexico to try out a new recipe. Since my earliest memories of avocados are paired with eggs I thought it appropriate to try a recipe that is arguably as delicious as it is easy to make.

The following recipe is simple enough for a weekday breakfast yet fancy enough for a weekend brunch.

You will need:

1 ripe avocado

2 eggs

lemon juice

salt

pepper

parsley/coriander/chives to garnish

Directions:

1. PREHEAT oven to 450 degrees Fahrenheit

2. Cut avocado

3. Remove seed

4. Cut out excess flesh if necessary (depending on size of avocado)

5. Crack egg into centre of avocado

6. Season

7. Place in oven for 10-12 minutes (longer if you do not want a runny yolk)

8. Garnish and enjoy

 

VERDICT:

Baking the avocado did not change the flavour or texture much however the yolk from the egg (I love yolky eggs!) melted beautifully with the flesh of the avocado. The squirt of lemon juice really freshened up the overall flavour.

Did you know?

(from Ms. Avocado)

The first avocado was grown more than 9,000 years ago in the fertile and volcanic region that is current day Mexico.

Mexico is the only place in the world where avocados bloom four times a year as a result of its unique climate and varying elevations.  Mexico is responsible for approximately half of the world’s total avocado production.

Avocados contain almost 20 vitamins and minerals and more potassium than a banana. They are delicious and extremely healthy (and often) consumed alone, they are even better when served with other vegetables and fruits as their healthy fats (mono and polyunsaturated “good fats” that help lower “bad” LDL cholesterol) help the body absorb more fat-soluble nutrients from the foods paired with avocados.

Avocados are naturally lactose-free. This combined with their creamy texture means they’re a great alternative to cream/butter in many recipes/dips/soups.

Here’s a great chart from Miss Avocado:

 

	Portion	Weight(g)	Calories	Total Fat(g)	Sat’d Fat(g)
Avocado	½ fruit	100	160	14	3
Mayonnaise	2 tbsp	28	200	22	4
Oil & Vinegar Dressing	2 tbsp	27	150	16	2.5
Butter	1 tbsp	14	100	11	7
Peanut Butter	2 tbsp	32	190	16	3.5
Bacon	3 slices	19	109	9	3
Sour Cream	2 tbsp	30	64	6	4
Monterey Jack Cheese	1 ounce	30	106	9	5

 

Canadian Nutrient File (CNF)

Here are some more great tips for buying/storing avocados from Ms. Avocado:

When do you plan on using the avocado you’re about to buy?

TODAYChoose an avocado that is almost black and yields to gentle pressure.
IN 2-3 DAYSChoose an avocado that is green with darker green patches starting to appear.
IN 4-5 DAYSChoose an avocado that iscompletely green and firm to the touch.

 

To speed up the ripening process, place your avocado in a loosely closed brown paper bag at room temperature.

Ripe avocados can be stored in the refrigerator for up to four days.

 

 

 

Disclosure – I am participating in the Avocados from Mexico blogger campaign. I received compensation as a thank you for participating and for sharing my honest opinion. As always, the opinions on this blog are my own.