Recipe: Baked Avocado-Egg with roasted Baby Potatoes

Last week my roommate, his girlfriend and I decided to  start a new tradition for the little time left that I’m living in this lovely apartement with them. Once a week, one of us will cook dinner for the others. Seems like a normal roommate-behaviour to you and theres nothing special about it? Well for my roomie and I it is – we both like to be on our own.

Anyway, this week it was my turn so I decided to try something I’ve found on Tastespotting: Baked Avocado-Egg with roasted Baby Potatoes.

Baked Avocado with Egg and roasted Baby Potatoes
Serves: 3 to 4

Ingredients:
2 Avocados
4 Eggs
Japanese Chili Pepper (Ichimi Togarashi) for garnish
3 cups of baby potatoes
2 tbsp extra virgin olive oil
2 tbsp minced fresh dill
1/4 tsp sea salt
2 cloves garlic minced
1 shallot diced
2 tbsp finely chopped chives
1/4 cup lemon thyme
freshly ground black pepper

Method:
1. Preheat the oven to 425 degrees. Boil the baby potatoes in a pot until done all the way through. Check if they are ready by piercing them with a knife. The blade should glide through smoothly.

2. While the potatoes are boiling, grate 1/2 cup low-fat mozzarella cheese and set aside. In an oven safe dish, add the extra virgin olive oil, minced fresh dill, freshly ground black pepper and sea salt, cloves of minced garlic, shallot and finely chopped chives.

3. Slice each potato in half and coat each side of it in the herb mixture. Then broil in the oven until the surface of the potatoes are browned.

4. While the potatoes are in the oven, cut the avocados in half and remove the pit. Slice a little off the bottom of the avocado so it sits flat on a baking tray.

5. Break an egg into each half of the avocados and add them to the potatoes in the oven. Bake for 5-10 minutes, depending on if you like your egg softboiled or firmer.

6. Serve potatoes and avocados on a plate and sprinkle the avocados with japanese chili pepper as garnish.

Notes:
To me, especially with the potatoes as a side dish, the avocado-egg is a very nice summer dish, as it is light enough for hot days where you are still craving for one hot meal a day. However, you could also try an avocado-egg single for breakfast as a healthier alternative to sausages and bacon.

Picture Source:  Mountain Mama Cooks, Lifehacker

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