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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
- 1 Avocado
- 3 Cherry Tomatoes
- 1 small Shallot
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Thyme
- 3/4 teaspoon Crushed Red Pepper
- 4 grinds Fresh Ground Pepper
- 2 tablespoons Olive Oil, divided
- 2 Eggs, poached
- 4 tablespoons Roasted Red Pepper Coulis
- Mince the shallot and quarter the tomatoes.
- 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.
- Sprinkle the avocado with the salt, pepper, onion and garlic powder, thyme and crushed red pepper. Drizzle with olive oil.
- 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.
- Roast the avocado in a 350F preheated oven for 15 minutes.
- Poach the 2 eggs.
- Plate the roasted avocado and top with a poached egg and cover with the red pepper coulis.
Roasted Red Pepper Coulis
- 1 Red Bell Pepper
- 1 Clove Garlic
- 1/2 small Shallot
- 1/3 cup Olive Oil
- 1 pinch Sugar
- 1 Salt and fresh ground pepper
- 2 dashes Tabasco sauce
- 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.
- Place the roasted pepper and remaining ingredients in a food processor and blend until smooth. Adjust seasoning to taste.
- This recipe was entered in the contest for Your Best Recipe with Avocados