Stuffed Avocado With Poached Egg

By • June 13, 2012 • 26 Comments

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Author Notes: I stuffed an avocado with sauteed grape tomato and shallots and topped with sauteed bread crumbs, heated in the broiler for a short time and topped with a poached egg. It was delicious, the avocado was barely warmed, and the tomato, shallot and breadcrumbs were lightly browned and the bread crumbs a little crunchy. It's a wonderful contrast to the creamy smooth avocado and runny poached eggs. Very simple to make and as easy to make for 1 as it is for a crowd. The proportions don't have to be exact make enough for how many avocado's.you make. You can become as creative as you like.sdebrango

Food52 Review: The final product of this recipe is really delicious, and I just made a couple of small changes. I used half of a large heirloom tomato, chopped (grape tomatoes seemed a bit large to stuff into the avocado halves). It was difficult to effectively stuff the avocado and get it in under the broiler, so I wound up scooping out the avocado halves and placing each half in a small ramekin. I broiled the avocado+tomato/shallot+breadcrumb mixture and then topped it with a fried egg. This is a fantastic quick light meal or snack! The simple flavors come together beautifully (the lime is essential, in my opinion, as are fresh breadcrumbs). Definitely a keeper! sarahmc

Serves 2

  • 1 ripe avocado halved
  • 1/2 cup grape tomatoes halved
  • 1 lobe of the shallot chopped
  • 1/2 cup fresh breadcrumbs
  • olive oil for pan
  • salt and pepper to taste
  • 2 large eggs poached or fried
  • 1/2 lime (for the avocado)
  1. Add olive oil to saute pan and add the chopped shallot, when it has softened add the tomatoes and saute just until the tomatoes start to soften and give off a little of their juices, season with salt and pepper. Remove from pan and add the bread crumbs.saute until they have absorbed the oil and are lightly browned. Remove from pan
  2. Turn oven to broil, place rack in the middle of the oven. Line a baking sheet with foil. Cut your avocado in half, squeeze the lime on both halves, sprinkle each with a pinch of sea salt. Fill the cavity with the tomato and shallots, top with bread crumbs and place in oven for approximately a minute just so it's warmed and the crumbs are golden brown.
  3. Top with poached or fried egg and enjoy.
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about 2 years ago adambravo

Sounds great--but I would tweak it a bit further (borrowing from another recipe in my collection) and grill or saute the avocado halves for about 3min before stuffing them. Also wondering if I could 'dinner-ize' this by adding a bit of meat (chorizo) to the stuffing...

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I think grilling or broiling the avocado before stuffing is a great idea and would only make this better. Also, adding meat, chorizo or some sort of sausage or even bacon would be amazing. Thank you!

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about 2 years ago Kukla

Congratulations Suzan on the CP, very well deserved!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Kukla!

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over 2 years ago EmilyC

Made this tonight, and as expected, it was so simple and delicious and completely hit the spot! Love the fact that it's a new take on familiar ingredients. I used panko because it's what I had on hand and it worked well. And of course the lime juice is perfect here...brightens the whole dish.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Emily, thrilled you liked it and I almost used panko myself. The lime does brighten and for me simple is the way to go especially in the summer, Thank you very much and really appreciate your reporting back after trying this.

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over 2 years ago jenniebgood

sdebrango you always come up with such wonderful ideas!- love this.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Jennie, the process of creating something tasty is so much fun!

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over 2 years ago bugbitten

I can almost taste this. Looks like what the serve on weekends in Heaven.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much bb!

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over 2 years ago Beautiful, Memorable Food

What a wonderful idea for brunch! I love dishes that use natural forms as containers.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I do too! Natures plates are a wonderful thing.

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over 2 years ago lapadia

Sorta like an avocado hash! Beautiful photo of the poached egg, btw.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, yes it is sort of like avocado hash, LOL! Thank you the egg is beautiful and I got lucky.

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over 2 years ago Kukla

What a simple yet beautiful dish and a perfectly looking poached egg!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Kukla, it is a very simple no fuss dish, and thank you I was lucky with the poached egg, I used Amanda's method and it works like a charm!!

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over 2 years ago EmilyC

Oh my, this looks wonderful. I always have avocados on hand so will definitely be trying this!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Emily let me know what you think if you give it a try!

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over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh my, yes!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, it was really good. Lunch today!

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over 2 years ago Bevi

Yummy yum yum!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Bevi!!

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over 2 years ago creamtea

This looks yummy! I also love shallots and grape tomatoes, but the bread crumbs, egg & avocado look wonderful together! I've got to have this for lunch.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I had for lunch today it's really good. Thanks so much creamtea!!

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over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

seriously need to get my broiler fixed. This looks delish

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.


Thank you, it's pretty yummy but honestly would work just as well in a hot oven for few minutes .