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Eggs in Avocado Slices for a Festive Holiday Breakfast

December 12, 2011 in Entrees

Avocado Eggs

Eggs in Avocado Slices for a Festive Breakfast to Remember

Holidays are a time for indulgence. A time to relax with a leisurely breakfast shared with friends and family.

So. I am on the lookout for festive breakfast foods that will be memorable and worthy of a special occasion. I had great luck with my Flower Power Eggs a few weeks ago.

Flower Power Eggs 250x250

Eggs in Bell Pepper Rings

So, I decided to try my luck using an avocado slice. These Avocado Egg Rings are just the ticket. Creamy. Flavorful. Unusual. Memorable. And a bonus: they can easily be made red and green with a little sprinkle of green onion and red bell pepper garnish.

It was very recently that I discovered that avocados are delicious when gently cooked. Creamy and flavorful – they take on an almost custard-like texture.

Make these part of your Christmas morning this year – or your next Saturday breakfast for friends. Or a Meatless Monday with a bang! You may just start a new breakfast tradition.

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California Rainbow Chard Wraps

July 21, 2010 in Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

I do believe I’ve finally hit the summer wrap jackpot. I love wraps of all kinds, and have lately been infatuated with the Alchemy Wrap using teff, but as the days get hotter and the produce gets more plentiful, I’ve been craving something lighter still. I think I’ve devised a winning combination: my California Rainbow Chard Wrap, using hummus made with avocado and a touch of coconut oil, sprouts, grated carrot, marinated artichoke hearts, and topped with toasted pine nuts. Read the rest of this entry →

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Avocado Challenge: Avocado Coconut Milk Custards with Toasted Spiced Hazelnuts

May 12, 2010 in Appetizers, Healthy Fare, Side Dishes

I love a good culinary challenge – especially one involving a delicious ingredient like avocados. The Challenge by the Avocados from Mexico folks, including anthropologist/chef Rick Bayless, is to try avocados in a new type of cuisine (ie., not Mexican), and cilantro is forbidden as an ingredient.  An avocado adventure – I’m definitely game.

I have been working on this recipe for about a year – trying various combinations of eggs and different liquids. I won’t bore you with the more than 25 (NO, I am NOT making that up!) failed or marginal versions, but share with you here only my final and favorite version: Avocados and Coconut Milk – truly smooth and luscious.

This recipe uses avocados in two novel ways – 1) with Asian ingredients, and 2) by cooking them. I know, I know. People don’t generally cook avocados, although battered and deep fried avocados are all the rage with some folks. But, trust me – this gentle, low-heat, water-bath method is perfect for that yummy creamy green flesh. It turns out that avocados make delicious custards.

Move over, Guacamole. It’s time for a new avocado classic!

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