Easy eggsy avocado boats

Avocado and eggs go well together, and here's a recipe that 

combines the two with warmth.

What you need

As many avocados as you have eaters

 
Double the amount of eggs as you have

eaters

Black pepper,  turmeric powder and salt

How to do it


Halve the avocados and remove the stone, keep the stone 

for later planting. 

If you are lucky, you'll end up with pretty plants looking like

this:

Remove enough avocado flesh to fit an egg (the cook gets to

eat the extra avocado -or save it for a later avocado dish,

such as the Avocado salad for four days, or the Romano 

Ramiro Avocado dish, or the Avocado salad with egg and

potato).

 Crack an egg into the avocado hole, add the spice and put

 into the oven (175 -185 C).

Keep an eye on the eggs -once they look good to you, 

remove & serve, it usually takes about 20-35 minutes.

Romano Ramiro avocado dish

This is the perfect starter as it can be prepared 1-2 days in advance and it is served cold. 

It's also a fantastic lunch-box meal; packed with fabulous flavonoids and vibrant vitamines.

What you need

1-2 Avocados

1 Lime

1-2 Ramiro peppers (or chili pepper for the brave)

3-4 Garlic cloves

Fresh basil and parsley

Himalayan salt

Black pepper

Turmeric powder

Rice noodles

2-3 table spoons of (extra virgin) olive oil

Romaine lettuce

Italian sheep milk cheese (such as "Pecorino Romano")

How to do it

Mash the avocado(s) and sprinkle generously with lime juice (this prevents the brown colouring of avocado exposed to the oxygen in the air). Cut the ramiro pepper, garlic, basil and parsley and mix. Add salt, pepper, turmeric and mix. 

Cook the rice noodles according to instructions, in salted water. Cool the noodles in cold water prior to adding the virgin olive oil, virgins don't like it hot.

Serve on Romaine lettuce leaves with grated pecorino cheese.

Avocado salad with egg, potatoes and turmeric

The quick and easy version: Boil eggs and potatoes, let cool and chop. Add chopped avocado, green lettuce, cucumber, and onion of any kind. Add some turmeric powder and any other spice of your liking. Eat.

The HiFi Version: High in nutrients and with excellent gourmet value.

What you need for approximately four portions:

1 avocado

5-6 potatoes

2-3 eggs

1/2 cucumber

1 apple

1 green pepper


1-2 red onions

Rucola salad (rocket salad, arugula, Eruca sativa)

Napa cabbage (Brassica rapa)

Lollo rosso (red-leaf lettuce)

Baby spinach

Spring onion greens

Turmeric powder

Himalayan salt (or Himalania if you prefer a low-sodium variation)

Extra virgin olive oil.

Use kitchen scissors to cut the rucola and the onion greens.

Using an egg slicer, slice the egg first one way and then the other way.

Powder the egg pieces with turmeric.

Use the egg slicer also for the boiled potatoes. Keep the skin, pour on some olive oil and sprinkle salt.

Now chop the rest of the vegetables, mix everything, and enjoy!

No tossing
There will be some left overs that can be used for a superb breakfast. Use your imagination or wait for the next post.



The non-eatable left overs are not to be tossed in the bin. 










The egg shell crumble can be put directly into the garden or in any pot soil. 

The red onion peel is lovely for colouring your breakfast eggs: Just add the peel into the boiling water together with your eggs. If you want to make egg-art you can put strings of cloth around the eggs. They'll come out decorated.

The rest of the non-eatable left overs can be put into the compost, including the avocado seed, which might surprise you one day. 

Do not give the avocado seed to your pet, it is poisonous to cats and dogs. If you don't have a compost of your own, find out your nearest collection spot for green recycling.