Avocadeggs

I hope you all know by now that one of my favorite foods of all time is the avocado. To be perfectly honest, I could probably live on nothing but avocados for the rest of my life if I had to. 

I saw the idea for this breakfast early last week on Pinterest, made it for breakfast on Saturday...then made it again for breakfast on Sunday. If I could manage to get myself to wake up a little bit earlier during the week, I'd probably make it every day of the week. It's that good.

I guess you could call me an avocado monster. I should be living in a warmer climate. If I did, I'd work on an avocado farm. 

So, if you're an avo-monster like me, you have to try this breakfast. I expect a full report on my desk next Monday. 

Avocadeggs

by Peace, Love & Bagels

Prep Time: 2 minutes

Cook Time: 5-10 minutes

Keywords: pan-fry breakfast vegetarian avocado summer all seasons

Ingredients (serves 2)

• 1 ripe avocado
• 2 eggs
• salt + pepper
• garlic powder
• paprika flakes
• chopped basil

Instructions

Cut the avocado in half and remove the pit.

Slice the avocado in half again, making the cut parallel to your first cut...not as if you're going to quarter it. The hole left by the pit should go all the way through your slice of avo. If it doesn't use a knife or a small cookie cutter to cut a hole out of the center of the avocado.

In an oiled skillet over medium-low heat, place the avocados onto the skillet and sprinkle with salt, pepper and garlic powder.

Crack an egg into the middle of each avocado, Sprinkle with paprika flakes and chopped basil. Cover the skillet and cook until the egg whites are opaque.

Enjoy with your favorite hot sauce.

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Garden Guac (and salsa!)

I'd like to say I eat seasonally. Generally, I do. Except when it comes to avocados.

All year. Er're year.

So, you should definitely be surprised to know that I haven't bought an avocado all summer (welllllll...more or less). Until last week when I decided to make salsa with tomatoes from the garden. Our good friend, Mikey, thought I should try this guacamole recipe he had, to complement the salsa, so he offered to get us some avocados.

I'm not stupid. I never turn down an avocado.

It also just so happened that I had fresh Ohio corn which the recipe called for (seriously, if you don't live in Ohio, make a trip...just for the corn). 

It also happened to be a summery, relaxing Sunday and I had ample time to fire up the grill have Brandon fire up the grill. Sounds like a recipe for gloriousness if you ask me!

Charred Corn Guac
adapted from Bobby Flay’s Bold Flavors

Prep time: 15 minutes (most of it soaking the corn)
Cook Grill time: 20-30 minutes

ingredients:

• 2-3 ear fresh Ohio corn (!!)
• salt + pepper to taste
• 4 tbsp olive oil
• 3 avocados, diced
• 2 jalapeno peppers, diced
• 1 small onion, diced
• juice of 1 lime
• ½ cup cilantro, chopped
• ½ medium sized lemon boy tomato, diced

directions:

1. Husk corn and soak in a bowl with salted water for 10 minutes.
2. Grill the corn for 15-20 minutes, turning every 5 minutes until the kernels are tender.
3. Brush the ears with 2 tbsp olive oil and season with salt and pepper and continue grilling until they are golden brown.
4. Shuck corn and combine with all other ingredients.

And just in case you are hosting a party and want to make sure you have enough chips and dip to go around. Here is the garden fresh salsa I made.

For the record, we weren't hosting a party. Salsa + guac was just for us!

Summer Tomato Salsa
adapted from The Joy of Cooking

prep time: 10 minutes
cook time: 0 minutes (assuming your corn has already been cooked)

ingredients:

• 5 big boy and lemon boy tomatoes
• 1 medium white onion
• 2 jalapenos peppers
• 1 habanero pepper
• 1 large garlic clove, diced
• 1 ear of grilled corn
• 1-2 tbsp lime juice
• ¼ cup cilantro
• 2 tsp ground cumin

directions:

1. Chop tomatoes and onions and mix them in a medium sized mixing bowl.
2. Dice peppers and garlic and add to mixing bowl.
3. Shuck corn and add to bowl.
4. Chop and add cilantro. Add the lime juice and cumin and mix everything together. Let set (preferably overnight) to let the flavors marry.

What is your favorite dish to make with fresh from the garden veggies?

peace+love,