Avocado Egg Breakfast with Salsa Verde
Avocado Egg Breakfast with Salsa Verde inspired in the traditional Huevos Rancheros my mother was used to prepare for us but with a healthier twist. I have chosen hass avocados as the vessel to cook the egg inside and also as a replacement for the fried tortillas in pork lard, one of the main ingredients for huevos rancheros.
Ingredients
- 1 in avocado Hass cuthalves
- 2 fresh eggs
- 1 tablespoon of water
- 1/4 cup of warm salsa verde
- 1 sprig of cilantro to garnish
- Salt and pepper to taste
- Non-stick skillet
Instructions
- Cut the avocado en halves and peel. Then cut a small portion of the base to allow the avocado to evenly stand on its own.
- Crack one egg and pour first using a spoon the yolk and then add the whites. Do the same with the other avocado half.
- Place the avocados in the skillet and add the water, cover and cook at medium temperature for 7-9 minutes until whites become white and you can tell yolk is still tender.
- For plating, pour some of the warm salsa verde on the plate and add the cooked avocado eggs.
- Finally garnish with cilantro and season with salt and pepper to taste.
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