Avocados are the veggie of focus this week! The green flesh surrounding the large, tough seed is rich and creamy, making them a favourite of many. Whether it’s mixing with salad or slathering on toast, avocados are a versatile ingredient that can breathe life into the mundane!
Avocados might have been more widespread geographically ages ago, but nowadays they are mostly grown in and exported from Chile, Mexico and California. A delicate fruit, they require specific climate conditions to grow well, along with quite a bit of water. Unfortunately, this makes them vulnerable to climate change, as conditions where they are usually grown might not be as suitable for them anymore in the future.
All the more reason to cherish the avocados on our plates, however. Being rich in fat and various nutrients, they make an excellent addition to many diets, especially for vegetarians and vegans! But there’s a lot more you can do with them than just guac or toast; here’s a creative recipe for baked avocados boats, with any toppings you please!
Baked Avocado Breakfast Boats (serves 2)
- 2 ripe avocados
- 4 eggs
- Salt and pepper
- Chopped ham
- Bacon bits
- Green Onion
- Hot honey
- Preheat oven to 200c.
- Halve each avocado and scoop out some of the flesh (save the flesh for another recipe or to enjoy later on toast).
- Crack an egg into each hole or crack your eggs into a bowl, and scoop out each egg into each avocado hole.
- Top with tomato and ham bits or toppings of choice.
- Bake for 12-18 minutes (12 minutes = runny egg, 18 minutes = well done egg).
- Top with some crumbled feta and chives and enjoy.
This is definitely perfect for a late brunch or afternoon snack!