I once went to high tea at a tea plantation in Kenya. A gentle fog hung over the vivid, green, rolling hills and rows of tea-producing bushes. Failing to factor in colonization, I was surprised when a very proper British woman greeted me. However, I was even more surprised when her husband offered a warning before we departed, “take heed of the monkeys throwing avocados from the trees in the yard.” What a thing to say! I stored that warning in the part of my head devoted to life dreams and aspirations. I would very much love to offer that parting warning to my house guests one day, implying my home will be some place magical just like that Kenyan tea plantation. In the meantime, I can fiddle with different avocado eating methods in preparation for the abundant supply I might one day have.
For this “recipe,” think of the avocado as a blank slate or canvas. The possibilities are endless!
For my first attempt, I used a combination of feta, crushed red pepper and fresh ground black peper. If your cheese choice isn’t too salty, I would add a dash of salt as well.
Fill up the void with local, free-range eggs. Next time, I’ll probably scoop out a bit more avocado to allow more egg room.
Bake in a cast iron skillet, at 425 °F for 15-20 minutes, depending on how you want your eggs.
I’m sure I’ll be experimenting with this simple and satisfying avocado method more, so if you’re short on ideas, stay tuned!