Today, we’re diving into a simple yet utterly delicious combo that’s been taking the internet by storm. Boiled eggs and avocado might sound basic, but trust me, it’s anything but boring when done right.
Why This Recipe Works
- It’s a powerhouse of nutrients, combining the protein-packed goodness of eggs with the healthy fats of avocado.
- Super easy to make, requiring minimal ingredients and equipment.
- Versatile enough for breakfast, lunch, or a snack, fitting seamlessly into any meal plan.
- The creamy texture of avocado pairs perfectly with the firmness of boiled eggs, creating a delightful contrast.
- Customizable with various toppings and seasonings to suit any palate.
Ingredients
- 2 large eggs
- 1 ripe avocado
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp lemon juice
Equipment Needed
- Small pot
- Slotted spoon
- Mixing bowl
- Knife
- Cutting board
Instructions
Step 1: Boil the Eggs
Fill a small pot with enough water to cover the eggs by about an inch. Bring the water to a rolling boil over high heat. Gently lower the eggs into the boiling water using a slotted spoon. Reduce the heat to medium and let them simmer for exactly 9 minutes for perfectly firm yolks.
Step 2: Prepare the Avocado
While the eggs are boiling, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Add lemon juice, olive oil, salt, and pepper. Mash everything together until you achieve your desired consistency. Some like it chunky; others prefer it smooth.
Step 3: Peel and Slice the Eggs
Once the eggs are done, transfer them to a bowl of ice water to cool for about 5 minutes. This makes peeling a breeze. Peel the eggs under running water to remove any stubborn shell bits. Slice the eggs into halves or quarters, depending on your preference.
Step 4: Combine and Serve
Arrange the avocado mash on a plate and top with the sliced boiled eggs. Drizzle with a bit more olive oil and sprinkle with salt and pepper to taste. For an extra kick, a dash of hot sauce or some fresh herbs can elevate the dish.
Tips and Tricks
Choosing the right avocado is crucial; it should be slightly soft to the touch but not mushy. For easier peeling, older eggs are better as they have a higher pH, making the shell come off more easily. If you’re making this ahead, add the lemon juice to the avocado to prevent browning. For a creamier texture, add a tablespoon of Greek yogurt to the avocado mash. Lastly, experimenting with different seasonings can keep this recipe exciting every time you make it.
Recipe Variations
- Add crumbled bacon or feta cheese for a salty twist.
- Top with smoked salmon and capers for a luxurious version.
- Mix in some diced tomatoes and cilantro for a fresh, Mexican-inspired flavor.
- For a spicy kick, add chopped jalapeños or a sprinkle of chili flakes.
- Swap the olive oil for sesame oil and add sesame seeds for an Asian twist.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Absolutely! You can boil the eggs and prepare the avocado mash separately a day in advance. Just store them in airtight containers in the fridge. Combine them when you’re ready to serve to prevent the avocado from browning.
Q: How do I know if an avocado is ripe?
A: Gently press the avocado near the stem. If it yields slightly, it’s ripe and ready to eat. If it’s hard, it needs a few more days. Avoid avocados that are too soft, as they may be overripe.
Q: Can I use this recipe for meal prep?
A: Yes, this recipe is great for meal prep. Prepare the components separately and assemble them when you’re ready to eat. It’s a quick, healthy option for busy mornings or lunches.
Summary
This boiled egg and avocado recipe is a simple, nutritious, and versatile dish that’s perfect for any time of the day. With minimal ingredients and effort, you can create a meal that’s both satisfying and delicious. Don’t be afraid to experiment with different toppings and seasonings to make it your own.