The time it takes from opening the cookbook until you’re seated and ready to dig in is under 15 minutes. If you’ve never tried fried avocado, it is a special treat.
EGGS IN AVOCADO WITH TOMATO & BASIL
2 avocados
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
4 large eggs
1 cup halved cherry tomatoes
½ cup torn fresh basil leaves
Grated zest and juice of 1 lime
1. Put a large Dutch oven over medium-high heat.
2. Halve each avocado lengthwise. Peel and pit the halves. Using a spoon, scoop out some of the avocado where the pits were to form a donut hole that goes clear through each half. Lay the avocados out on a cutting board, top with plastic wrap and gently press down to slightly flatten the pieces. The idea is to make thick but flat slices, each with a hole in the center. Season both sides with salt and pepper.
3. To the preheated pan, add 2 tablespoons of the olive oil. Add the avocado slices cut-side down and cook until they begin to brown, about 1 minute. Flip the avocados and carefully crack 1 egg into each hole. Season the eggs with salt and pepper. Reduce the heat to medium-low, cover and cook until the egg whites have set up but the yolks are still runny, about 3 minutes.
4. Meanwhile, in a medium bowl, mix together the tomatoes, basil, lime zest and juice, and remaining 2 tablespoons olive oil. Season with salt and pepper.
5. Top each avocado and egg with some tomato salad and serve.
Our assessment:
Recipe source: "Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners," by Michael Symon, co-host of The Chew, with Douglas Trattner. 224 pages; $19.99. Published by Clarkson Potter. Also available as an ebook.
Symon, an Iron Chef on Food Network’s Iron Chef America and the host of Cooking Channel’s Symon’s Suppers, is also the chef and co-owner of Lola and Lolita, two famous restaurants in Cleveland. For this cookbook, he’s taken a formula that home cooks can follow to make a delicious fresh meal: 5 fresh ingredients, 5 minutes and under $5 per serving. You’ll find recipes for pasta, sandwiches, eggs, desserts and more. We want to try Penn with Broccoli, Aged Cheddar & Bacon (P. 52), Portobello & Arugula with Blue Cheese (P. 86), Salmon with Rosemary and Garlic (P. 117) and Warm chocolate & Chile Sundae (P. 216).
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