Adult daughters are so much fun.
When my daughters come home for a visit, all schedules get canceled. We play card games, talk about craft and knitting projects, do household chores where an extra pair of hands is always helpful, go shopping, eat at a “girlie” restaurant, talk and talk and talk and talk to my husband’s great amusement (after ten minutes, he retreats to his man-cave), and share new recipes.
My army captain optometry doctor daughter came home this weekend for Labor Day. For breakfast, she fixed me this recipe for baked avocado and eggs. The scones were the perfect accompaniment because they cook at the same temperature. We added a touch of chili powder on top of the eggs and agreed either a touch of cumin or a sprinkle of cheese next time would be a nice added addition as well. Dr. Cpt. Katherine, whom the Army insists stay in shape physically, says the avocado and eggs is the perfect breakfast blend of nutritious carbs and protein to get you going in the morning. Mom, who took Home Economics in college in the Dark Ages when it was called Home Economics, agrees. I wondered if I would like a cooked avocado, but these really turned out quite delicious. Eggs and avocados complement each other quite nicely.
Baked Avocado and Eggs
1 large avocado
Salt and pepper
Chili powder, cumin and cheddar cheese (optional)
Split the avocado in half. Scoop out just a little bit to enlarge the cavity. Place each half in a custard cup.
Crack an egg in the avocado, being careful to not let the white run over the side. (You can scoop out some of the white and combine it with the scooped out avocado in another custard cup.) Garnish with salt, pepper, chili powder, cumin and cheese if desired.
Bake at 425 degrees for 20 minutes. You can bake the extra avocado and egg white if you wish, taking it out after ten minutes. Or put a few drops of lemon juice in the avocado, cover and save for a batch of guacamole.