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Here’s a simple recipe for an elegant breakfast or brunch inspired by a photo I saw recently on Pinterest. The original photo looked so amazing, I had to try it for myself. I cooked the yolk thoroughly, which you may or may not prefer. The consistency of the yolk and the baked avocado were surprisingly similar, extremely rich and smooth. I added Hollandaise sauce. I had some left over from last weekend’s asparagus and it seemed a shame to toss it so I thought I would see if it would freeze.
I love these Hollandaise hearts, so cute and such a fancy flourish in a flash. I’m sure it’s some sort of cooking faux pas, but it’s working for me.
So here you go: Cut a beautiful California avocado in half. Mine was just ripe and still firm. Remove the pit (you can start your own tree in a sunny window as long as the fruit hasn’t been previously refrigerated). Crack a farm fresh egg into the hollow of each avocado half. The white will most likely overfill the avocado. Next time, I will reserve most of the white to make meringues.
Top with Hollandaise hearts a little salt and pepper to taste and bake in a 350ª oven for 30 minutes. These would be amazing topped with crumpled bacon, too. I squeezed on a little lemon and served them with crusty French bread and grilled tomatoes. Enjoy!
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