Almost two months ago when my tummy started acting up and bloating, I decided to embark (once again) on a modified Atkins diet to see if it would alleviate the problem. One of the mainstays in the Atkins diet, or any protein-centric diet, is the egg. As I’ve said before, I’m not a particular fan of eggs, so variety is key! I’ve had eggs in all forms, but my favourites have got to be the omelette (with chili, onions, bacon, bell peppers and mushroom), baked eggs in tomato (ie shakshuka) and scrambled eggs. If you follow me on instagram (@unpastiche), you will find a number of pictures of my Atkins breakfasts, which are mostly egg. Other egg-centric dishes which are Atkins-friendly include devilled eggs, fried eggs (sunny side ups), frittatas or quiches (which I enjoy too), poached eggs, soft boiled eggs (a Singaporean favourite), hard boiled eggs, tea eggs, steamed eggs (chawanmushi)!
Avocadoes (or avos as the Aussies like to call it) are rather plentiful these days (I last saw them going at 3 for $5 at NTUC) and as usual, I snapped up 3 instead of just 1 even though I only needed 1 for the smoothie recipe I was eyeing. In order to finish up the other two avos which were rapidly turning black, I decided to eat them with eggs.
Avo-eggs or baked eggs in avocadoes are best eaten with bacon (yum) and toast, but if you’re on Atkins, you will have to make do with just generous lashings of bacon and no toast. I used a tip from White on Rice Couple, which was to rest my avocado half in a baking cup so that the avocado wouldn’t wobble about and the egg leak out before it became baked. Below is a really simple recipe, or general directions on how to make your avo-egg. Essentially, you cut the avo into half, dig out the seed and some avocado flesh to make way for the egg, crack the egg into it, and bake. As simple as that.
Now, if you had your hands on some truffles (now being the season for truffles too), PLEASE do yourself a favour and shave a couple slices of truffle onto these eggs. If you have been following me on instagram, you might note that I just got my hands on a few nuggets of truffle a few days ago. I squealed when I saw them because OMFG seriously! These are winter black Perigord truffles, which cost like a BOMB. When I was in Australia during truffle season two years back, the price I got was A$6000/kg! I think it’s slightly cheaper in France, say Euro 3000/kg?
So while I thanked my lucky stars for kind people who give me truffles for Christmas, I had a slight panic attack because I know that truffles don’t last that long and I’ve to try and finish all that truffle within a month or less! I’ve in mind a couple things to make – truffle salt, truffle oil (I hope you people know that truffle oil is actually made of synthetic truffle!), truffle butter, truffle vodka, followed by dishes like truffled scrambled eggs, risotto with truffles, truffled wedges (which will be a simple substitute for truffle fries) and homemade carbonara with truffles. Anyone with any brilliant ideas to share? I’m not exactly a posh cook so any avant-garde cooking is out.
When I was reading up on storing and cooking truffles, I saw a couple of amazing storage ideas and I will be adopting all of them hehe. First, I will store one huge nugget in a glass container in the freezer, where it will stay for a month. I am very fearful that the moisture in the freezer will harm my truffle :/ Next, I have wrapped two nuggets in paper towels and these are in a glass container in the fridge, where it should last for at least 1-2 weeks. The third nugget has gone into a glass bowl filled with 3 eggs, because the aroma of the truffle is SO intense that it will permeate the egg shell and infuse the entire egg with truffle essence! The same can be done with rice, ie risotto! That will be my second experiment with the other two nuggets.
- 2 ripe avocados
- 4 small eggs
- Salt and pepper to taste
- 2 sliced of bacon, cooked then crumbled (optional but recommended)
- 1 tablespoon chopped chives, or other fresh herbs (optional)
- Some hot sauce or paprika (optional)
- Preheat the oven to 350 degrees.
- Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado or more depending on the size of your egg so the egg will fit comfortably in the center.
- Place each avocado half into a ramekin or baking dish, making sure that they fit snugly and do not move about.
- Crack an egg into each avocado half. Be careful not to puncture the yolk. If there is too much egg, remove some of the egg white. Alternatively you can crack the egg into a bowl, use a spoon to scoop out the yolk to place into the hole of the avocado before spooning the rest of the egg white into the avocado.
- Place in the oven and bake for 15 to 20 minutes. The cooking time will depend on the size of your eggs and avocados, but once you see the egg white turning white, remove them from the oven if you want extremely runny yolks. Wait for another 3-5 minutes if you want slightly runny yolks.
- Remove from oven, then season the top of the eggs with salt, pepper, chives, and garnish of your choice. Enjoy! You can also spread the avocado and egg onto toast if you’re not on Atkins, and eat them with roasted tomatoes!
Taste: This will make a VERY filling meal because of the egg and avocado. Avocado when baked is pretty much tasteless and smooth, so do add enough seasoning and toppings (like bacon or herbs or tomatoes).
Storage: Eat immediately if possible! It turns slightly mushy and gross if you store it in the fridge, especially if you have to microwave it to get it warm again (this increases the chances of your yolk being hard and dried out).
Would I make this again?: Definitely!