Yep, you heard it right! Jazzing up my favourite breakfast combo with this cool egg in avocado version. It may taste the same but it’s a lot more fun to make, and it looks awesome! (And it is, in fact, a little easier to handle this way ;-))

The Flavour Affair:

Egg + Avocado + Ruccola + Red Chili Flakes + Rock Salt + Olive Oil + Lemon + Sesame Seeds

As a rule of thumb, you should aim at having all major taste elements on your plate. That is – sweet, bitter, sour, salty/savory, spicy, fatty. Even better if you have a variety of textures, too. It may seem like a lot, but it’s easier than you think… a simple breakfast toast can have it all!

Egg: quite bland in taste, it is here for the protein. You can cook the egg to your liking, my favourite is 8 minute egg with firm white and slightly unset yolk.

Avocado: responsible for sweetness and creaminess. Go for a ripe avocado that is still firm enough to hold the shape well. When choosing, press it lightly on the side – it should budge just a little under your finger.

Ruccola: contributes with subtle bitterness that is not overpowering and spicy, peppery notes. It also has nutty undertones which pair very well with avocado.

Red Chili Flakes: add an easily adjustable heat – sprinkle just a little or add half a tea spoon if you like it fiery!

Rock Salt: rock salt crystals have a pure, clean salty taste without any mineral notes.

Olive Oil: a drizzle of extra virgin olive oil adds a robust aroma. Because the avocado already has fats, you only need a little oil.

Lemon: a sprinkle of lemon juice creates that sour, tangy taste that is often described as vibrant or brightening.

Sesame Seeds: nutty and sweet, they complement other ingredients and offer an attractive crunch.

Finally, the whole thing is served on a piece of toasted slice of whole grain bread which is a great source of fiber.

Preparation tips for Egg in Avocado:

Because the egg sits inside the avo, the white needs to keep its shape. For a firm white but a yolk that is still a little unset, bring water to boil, place the egg inside and cook for 8 minutes. Take out and let cool in cold water. If you don’t put it into cold water, the yolk will continue to cook and will be set by the time the egg is cool enough to peel (yep, that happened to me).

To prep the avocado, follow these steps:

1. Keep the skin on and cut the avo in half lengthwise. Hit the seed with the sharp part of the blade;
2. Then loosen the seed up by gently wobbling the knife and take it out. Use a spoon to scoop out a little bit of flesh to make a nest for the egg;
3. Spread the scooped flesh onto the toast, half the egg and place it inside the avocado (if you want, you can first season the inside with a little salt). At this point you also arrange ruccola leaves on the toast over the avo spread – not shown here because I forgot to buy ruccola;
4. Next, use the spoon again to now scoop out the whole thing.

Lastly, flip it over onto a toast – and now it is ready for some jazzing up!

Serving suggestions:

Drizzle over a little olive oil, sprinkle with lemon juice, scatter over red chili flakes and sesame seeds and season with salt. Throw in a couple of cherry tomatoes or sliced cucumber if you wish. Needless to say, you can use different seasonings – chopped nuts, za’atar mix or fresh herbs like parsley or coriander would all work!

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