Eggs in Avocados – Breakfast Foodie

I love cooking, I love eating, and I love photography. So occasionally I combine all three in a quick little project. This morning, I got the hankering for some eggs, but something a little different. I’ve seen the posts scattered around the internet about baking eggs in avocados and had people talk about them at work and found that we had some very ripe avocados in the fridge. BINGO! That’s what I’ll make.

In my head I envisioned something a little older looking, for some reason most food project should look old to me (not like age of food – GROSS! but in period). You’ll notice currently most of my food pics have the same plate and background – sorry, I love them and I haven’t found anything else that I like as much. They’re simple, a pallet made from old fence wood and a plate I found at a second hand store. They give the feel I like and I make no apologies for the overuse.

So I’ve got this old, rustic, European look in my head, now it’s time to get it together.

1 avocado (nice and ripe)

2 eggs (I used brown organic)

Salt to taste (I used pink Himalayan)

Pepper to taste (I used a nice blend in my grinder)

Smoked Paprika (you can use regular, I happened to have smoked on hand)

Various cherry tomatoes (straight out of the garden)

Scooped out the pit, and a little extra of the avocado and because they were small discarded some egg white so the yoke would fit. Then put in the over for about 20min at 350. My daughter had picked and washed the tomatoes for me, and I made some toast with the left over avocado – getting everything set up is hungry business! then I got my studio together – well what I mean is a 25-gallon bucket, with the pallet on top out in the yard.

Once the buzzer rang on the stove I moved them to my favorite plate and added the tomatoes. Then put them on the plate. I did use a diffusor to tone down the harsh light and took some pictures.

All in all, I am very happy with the results, both in taste and the pictures!

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