Breakfast on a Roasted Avocado

By • July 8, 2014 0 Comments

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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

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Serves 2

The Avocado

  • 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
  1. Mince the shallot and quarter the tomatoes.
  2. 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.
  3. Sprinkle the avocado with the salt, pepper, onion and garlic powder, thyme and crushed red pepper. Drizzle with olive oil.
  4. 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.
  5. Roast the avocado in a 350F preheated oven for 15 minutes.
  6. Poach the 2 eggs.
  7. 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
  1. 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.
  2. Place the roasted pepper and remaining ingredients in a food processor and blend until smooth. Adjust seasoning to taste.

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Eggs|Vegetables|Breakfast & Brunch|Avocadoes