Author Notes
This never ceases to wow the guests at our Sonoma County bed and breakfast inn, The Gables Wine Country Inn. —Laurence at the Gables
Ingredients
- The Avocado
-
1
Avocado
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3
Cherry Tomatoes
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1
small Shallot
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1/4 teaspoon
Garlic Powder
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1/4 teaspoon
Onion Powder
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1/2 teaspoon
Thyme
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3/4 teaspoon
Crushed Red Pepper
-
4
grinds Fresh Ground Pepper
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2 tablespoons
Olive Oil, divided
-
2
Eggs, poached
-
4 tablespoons
Roasted Red Pepper Coulis
- Roasted Red Pepper Coulis
-
1
Red Bell Pepper
-
1
Clove Garlic
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1/2
small Shallot
-
1/3 cup
Olive Oil
-
1 pinch
Sugar
-
1
Salt and fresh ground pepper
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2 dashes
Tabasco sauce
Directions
- The Avocado
-
Mince the shallot and quarter the tomatoes.
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Cut the Avocado in half, remove the seed, scoop out the flesh then slice through most of the length of the avocado and fan out, hollow side up, on a greased baking sheet.
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Sprinkle the avocado with the salt, pepper, onion and garlic powder, thyme and crushed red pepper. Drizzle with olive oil.
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Sauté the tomato and shallot in a tablespoon of olive oil with a slight pinch of salt and pepper, 2-3 minutes. Scoop the tomato/shallot on to the avocado.
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Roast the avocado in a 350F preheated oven for 15 minutes.
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Poach the 2 eggs.
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Plate the roasted avocado and top with a poached egg and cover with the red pepper coulis.
- Roasted Red Pepper Coulis
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Char the red pepper on a grill or stove top. Place the pepper in a bowl, cover with plastic wrap and allow to cool then peel off the charred skin and remove the seeds.
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Place the roasted pepper and remaining ingredients in a food processor and blend until smooth. Adjust seasoning to taste.
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