Ok, fine. Breakfast for dinner isn’t anything new, but in my family, it’s a hallowed tradition. When I started pondering what to make for the spin this week to tempt you Eaters … well, it just fit. Breakfast is definitely a spin on dinner.
Then there’s the avocado spin. When added to most standard American meals, avocados typically become the topping on a burger, the spread on a wrap or the guac on a chip. They don’t usually take center stage.
That’s because for this bow-chicka-wow-wow meal, we’re letting the avocado be the star of the show. As you know, this month we’ve been focusing on aphrodisiacs, which Merriam-Webster defines as “an agent (as a food or drug) that arouses or is held to arouse sexual desire” or “something that excites.”
I’m not sure how arousing avocados are … or how exciting. I like avocados — a lot, actually — but I had to do a little digging to find out why they’re considered an aphrodisiac. What I discovered made me giggle. You see, avocados grow in pairs. Apparently, looking at trees bearing these dangling fruit (yes, avocados are actually fruits) the Aztecs thought they resembled a certain male body part. The name avocado is derived from the Aztec word “ahuacatl.” The translation? Testicle tree.
Regardless, here’s a little factoid that should turn you on (at least to avocados!): According to the California Avocado Commission, the buttery flesh of this delicacy packs “20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.” So — get yourself a pair and let’s get it on.
On the table, that is.
Spicy Baked Avocado Eggs
This dish was inspired by Lifehacker’s recipe, among other variations found online.
2 medium to large ripe avocados
½ cup shredded cheddar cheese
Cayenne, ancho chile or chipotle pepper (or combination of)
Salt and pepper
When selecting avocados, pick those with brownish skins that feel firm but give slightly to the touch. They should be ripe, but not overripe.
Preheat oven to 375 degrees. Slice avocados in half lengthwise around the seed with a large knife. Twist slightly and
pull apart. Protecting your hand with a towel, place the avocado half with the seed still in it on the towel and steady. Tap seed firmly with knife blade to drive it slightly inside, twist slightly, and pull seed free. Using towel, pull seed from knife blade and discard.
Enlarge the hole made by the pit by scooping out about half the meat from both sides of the avocado to make room for the egg (bonus – use this to make one of the other recipes on WTE this week!) Place avocados in a lightly oiled glass baking dish. Sprinkle with salt, pepper, garlic powder and chili pepper (I used about a teaspoon of pepper, which makes it pleasantly spicy – but I like spice. Season according to your tastes.)
Carefully crack and pour eggs into avocado (some may spill over). I reduced the amount of whites I added on my second try. Place in oven for up to a half hour, depending on how cooked you like your yolks. It takes about 15 minutes for a soft bake with a runny yolk, 30 for hard.
About 5 minutes before they are done cooking, sprinkle each with a few tablespoons of grated cheese (sharp cheddar is yummy.)