Avocado is one of the healthiest and tastiest fruits (yup, by definition, it's actually a fruit!), and its fattiness distinguishes it from most fruits/vegetables, making it popular amongst even non-vegetarians. Eggs & avocados are a classic pairing, but the pairing usually involves cooked eggs and raw avocados. While avocados are delicious even raw, seldom do people realize that they are great even cooked! Baked eggs & avocados are great by themselves, but even more delicious topped with miso butter! Miso butter is exactly as it sounds-- miso and butter, but with sherry vinegar that cuts through the fattiness. This genius idea is from the renowned Chef David Chang! Feel free to make a big batch of the miso butter and enjoy it with fish, tofu, or on bread!
currently listening to:
EXO- Overdose [click here for english subbed version]
- 1 avocado
- 2 eggs
- 2 Tablespoons unsalted butter (room temperature)
- 2 Tablespoons white or red miso paste
- 1/2 teaspoon sherry vinegar
- Japanese chili pepper (Ichimi Togarashi) for garnish (optional)
prep time: 5 min
cook time: 10 min
adapted from Jeanette's Healthy Living
1. Preheat the oven to 425F. Prepare a baking pan lined with foil.
2. Cut the avocado in half and remove the pit. Refer to this [video] for tips. Using a spoon, scoop out some of the avocado so that the egg will fit in it.
3. Crack the eggs into each half of the avocado.
4. Bake the egg for 8-12 minutes, depending on your preference for the consistency.
5. While the eggs are baking, mix the miso paste, butter, and sherry vinegar in a small bowl until smooth. You can soften the butter in the microwave for 20 seconds if you just took it out from the fridge. The miso butter mixture will be quite thick.
6. When the avocados are done baking, remove from the oven. Place the miso butter in a Zip-lock bag and snip off the end to make a small opening. Drizzle the miso butter over the avocados.
Sprinkle with Japanese chili pepper if you wish. Enjoy!