How to EGGOCADO

I brunched-in with some really amazing friends this morning. I had recently been experimenting with eggocado recipes – this guy has a pretty great video tutorial.

We made eggocados (Elaine and Natalie), bacon asparagus (Ursula) on the side, and Sangria (Me). Elaine was the nominated chef, which is why it turned out so delicious, and hopefully she blogs about this as well at pistachiobyelaine.tumblr.com.

Here are the ingredients (serves 4 hangry people)

SANGRIA

1. boxed wine (we used Bandit merlot)

2. Frozen berry mix

3. Orange Juice

4. Secret ingredient (I guess not anymore) : Cinnamon (a few dashes, mix in)

5. Apples (slice into thin small pieces)

(mix it all, add ice cubes, done!)

EGGOCADOS

1. 4 eggs

2. 4 avocados

3. Cheese (to your liking)

4. Cayenne Pepper, salt

step-by-step instructions below…

1. Preheat the oven, set to 450 or 475.

2. Prep avocados by slicing in half and slicing the rounded  bottom so they can sit horizontally on a baking sheet. Carefully remove pit.

3. Crack one egg at a time into a bowl. Either scramble or leave as is (for those yolk-lovers).

4. Pour the egg into the avocado’s dent.

5. Add cheese, cayenne, and salt to each avocado piece.

6. Bake for about 15 min but check every 5 just in case!

7. Enjoy!

Even Kugel the Beagle wanted some. But it was too late…