Avocado Fried Egg
by Jerry James Stone for DARK RYE
The egg, simply put, is amazing. It’s delicious on its own, whether it be fried, deviled or poached, but it’s also quite good as a supporting character. Cakes, custards and crepes, are just a few foods that benefit from the egg. One of my favorite dishes is the Egg in the Hole, where you fry an egg inside a slice of toast. Yum! This recipe is a Californian twist on that recipe. Instead of using bread, I use a thick slice of avocado. I also serve it up with a nice stiff mimosa.
- 1 Haas avocado
- 4 large organic farm eggs
- Olive oil
- Sea salt and pepper
1. Slice and pit the avocado. If you are making this recipe for yourself, be sure to watch my video on How to Keep Avocados Fresh for a Week. I love avos but they are fairly pricey so you don’t want to waste them. And with my quick tip on storing them, you don’t have to eat them all in one sitting (though I often do).
2. Cut the avocado halves into slices about 1/2” thick. I leave the skin on. I like the presentation on the final product and it kinda keeps everything together when you fry and flip the egg. It’s a personal choice. Try both ways and let me know what you prefer.
3. I just mash up the extra and serve it with this dish. Or eat it right there if you are hungry. Okay, I admit, that’s really what I did.
3. Warm a little bit of olive oil in a small frying pan over a medium-high heat. Add the avocado slice and crack an egg inside of it, cooking the egg til the whites are firm and cooked all the way through. Then flip it and cook the top.
Serve with some fresh black pepper and sea salt. Maybe some cilantro?
Jerry James Stone has been eating and drinking his veggie way through San Francisco for the past four years where he focuses on sustainability and local as well as large-scale food issues.