I received this photo via email yesterday from my 24-year old son who is in graduate school.
Doesn’t this just look scrumptious?
This is what you get when you raise your kids on great homemade food made with love. They want, of course, to keep eating great food, sharing the whole experience and recreating the love part. So when you make and share love-filled food, it all comes back to you tenfold.
So the backstory, which I found out today, is; he saw this recipe somewhere and thought it would be great, so he shared it with his girlfriend some months ago. She is there for the weekend, kept the recipe in mind and surprised him with this dish when he came home from Russian class on Friday morning. Sweet!
So I don’t have the complete recipe, but here are the broad stokes. Combine a half of an avocado, (minus the pit of course) one raw egg and grated provolone cheese as you see in the picture. Bake at 425 degrees for 15 – 20 minutes, depending on how done you like your eggs. Maybe 10 or 12 minutes is enough if you like your yolks runny, as I do. Zach said that both of these eggs that you’re looking at are really well done, although you might think otherwise from the picture.
He said it was so creamy and delicious, just yummy. And it’s unusual to bake an avocado!
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