#recipe >> Grilled Avocado & Poached Eggs
#recipe >> Grilled Avocado & Poached Eggs
Creamy avocado halves, fast charred on a warm grill pan, dusted with taco seasoning and crowned with a perfectly poached egg and shredded Mexican cheese. I do not know about you, however i am form of madly in love with this.
I am no longer a hundred% certain why I came up with this. it could be that i am wild for avocados. Or that poached eggs make the whole lot higher. And Mexican food rules. I DO recognize that I wanted a protein-rich aspect dish for the pasta i was serving for dinner (it become a meat-unfastened pasta dish). turns out, it made quite an awesome facet - and, frankly, it sort of stole the display. Sorry tagliatelle.
You'll be greatly surprised how quickly and without problems this dish comes together (making it a excellent breakfast option too). you can quick grill the avocado halves even as the eggs are poaching - AKA multitasking. Then, nestle the eggs in the avocados, sprinkle the top with seasoning and cheese, and use scissors for the scallion garnish. No need for quirky cooking techniques or exertions-intensive prep. thanks to the beauty of the ingredients, the dish is apparent-vintage quite, all by using itself. don't you like it when you do not fuss, but it looks as if you probably did?
Besides, i hope you try this - for breakfast, brunch, lunch, midday snack, or aspect dish. it is loaded with flavor, exceptionally easy, and jam-packed with nutrients.
Grilled Avocado with Poached Egg
4 large eggs
Cooking spray
2 avocados, halved and pitted
1 lime, halved
1 teaspoon taco seasoning or fajita seasoning, plus a little more for sprinkling over top
1/4 cup shredded Mexican cheese blend or shredded cheddar cheese
1 tablespoon chopped scallions
To poach the eggs, bring about 3-4 inches of water to a simmer over medium-high heat (use a pan that's large enough to hold 4 eggs, such as a large saucepan or high-sided skillet). Crack the eggs into a shallow bowl or ramekin and then slide the eggs into the simmering water. Simmer for 2 minutes. Remove the pan from the heat and let the eggs sit in the hot water for 8 minutes. Drain and set aside.
Meanwhile, to grill the avocados, coat a stove-top grill pan with cooking spray and preheat to medium-high. Squeeze the lime juice on the flesh of the avocado halves. Add the avocados to the hot pan, flesh-side down. Grill for 2 to 3 minutes, until you have nice grill marks.
Flip the avocados over and season the flesh with the taco seasoning. Gently place the eggs on/in the avocado halves and top with the cheese and scallions. Sprinkle a little more taco seasoning over top and serve.
Original recipe here -->
https://thelittlegreenspoon.com/2015/09/22/grilled-avocado-poached-eggs/
