This is an idea I saw on The Chew on ABC a couple weeks ago and was reminded of by my sister. So credit to Chef Symon. I just bumped it up a notch.
Being an Angeleno I just can't get enough avocado on a daily basis. It's a well supported habit since my favorite market in Altadena, Super King sells big beautiful Haas avocados for about 79 cents per. Crazy!!! I buy them by the half dozen and always have them in the fridge at a ripened state and assorted degrees of ripening on the counter.
Anywhoooooo onto the recipe.
1/2 avocado per person not too ripe and slightly under ripe is OK.
1 egg per person
1-2 oz. sliced smoked salmon per person
6-8 cherry tomatoes per person cut in half
fresh tarragon
lemon zest and juice from 1/2 lemon
1 T. capers
good olive oil
salt/pepper
1T. coconut oil or olive oil
In a saute pan, heat the coconut oil over medium heat. place each avocado face side down on the oil and allow to get a little caramelized. After about 2 minutes gently flip the avocado over to its back side. Try to get the avocados nestled together and flat so that you can crack an egg into each little bowl where the seed sat. Put a lid on the pan for 1 minute then add 1/4 c- 1/3 c. water to to the pan and return the lid to create steam to help finish the eggs. The eggs only need 3-5 minutes of cooking time just to set the whites but don't overcook the yolks. While the eggs are cooking, prepare the tomato salad. Mix the tomato halves, tarragon, lemon zest, lemon juice a drizzle of good olive oil and salt and pepper together. I also like to stir in 1T. of capers. If the eggs are set, remove the avocado with egg from the pan to a bowl. sprinkle with a little salt and pepper. Lay the salmon over the egg and spoon on the tomato salad.
Find a lovely place to eat this and prepare yourself because its going to be a party in your mouth!
Enjoy!
mamaP
Being an Angeleno I just can't get enough avocado on a daily basis. It's a well supported habit since my favorite market in Altadena, Super King sells big beautiful Haas avocados for about 79 cents per. Crazy!!! I buy them by the half dozen and always have them in the fridge at a ripened state and assorted degrees of ripening on the counter.
Anywhoooooo onto the recipe.
1/2 avocado per person not too ripe and slightly under ripe is OK.
1 egg per person
1-2 oz. sliced smoked salmon per person
6-8 cherry tomatoes per person cut in half
fresh tarragon
lemon zest and juice from 1/2 lemon
1 T. capers
good olive oil
salt/pepper
1T. coconut oil or olive oil
In a saute pan, heat the coconut oil over medium heat. place each avocado face side down on the oil and allow to get a little caramelized. After about 2 minutes gently flip the avocado over to its back side. Try to get the avocados nestled together and flat so that you can crack an egg into each little bowl where the seed sat. Put a lid on the pan for 1 minute then add 1/4 c- 1/3 c. water to to the pan and return the lid to create steam to help finish the eggs. The eggs only need 3-5 minutes of cooking time just to set the whites but don't overcook the yolks. While the eggs are cooking, prepare the tomato salad. Mix the tomato halves, tarragon, lemon zest, lemon juice a drizzle of good olive oil and salt and pepper together. I also like to stir in 1T. of capers. If the eggs are set, remove the avocado with egg from the pan to a bowl. sprinkle with a little salt and pepper. Lay the salmon over the egg and spoon on the tomato salad.
Find a lovely place to eat this and prepare yourself because its going to be a party in your mouth!
Enjoy!
mamaP
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