Simplicity is often the most elegant way to present your food to eager diners. Why complicate matters? Goodness in an avocado shell with a baked egg and a lovely miso butter garnish and you have just the perfect breakfast or light summer lunch or dinner. Gourmet in no time at all; just don’t let on that you didn’t need to slave away in the kitchen to provide such a beautiful and nourishing refreshing dish to your loved ones.
The wonderful health benefits of avocados are certainly inviting features of this dish, but the real attractions are the simple and dignified flavors. The baked avocado and egg is delicious on its own sprinkled with a little salt and pepper and paprika or chili powder but the sweet and salty miso butter with a hint of hot sauce that can be whipped up while the dish is baking makes a great companion for the mild base. Try a salsa or chili sauce as well, and add this terrific idea to your list of regular light meals.
2 small or medium eggs
1 tablespoon or more white shiro or other miso
1/2 teaspoon rice or white wine vinegar
1/4 teaspoon cayenne
1 fresh green chili, seeded and slivered
Preheat an oven to 425° and line a pan with parchment paper.
Cut the avocado in half and remove the pit. Scoop some of the flesh out from around the hole to make it large enough to hold the egg. Reserve the scooped out flesh.
Break an egg into each avocado half and bake for 10 to 20 minutes according to the size of the eggs and how soft or hard you want them. Remove from heat.
Meanwhile, mash the reserved avocado flesh with a fork and stir in an approximately equal amount of miso. Combine with the vinegar and cayenne. Add water if you prefer a thinner butter.
Plate the avocado halves and spread miso butter over top. Garnish with slivers of fresh green chili and a sprinkle of chili powder, and serve warm.
Makes 2 servings