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Saturday, August 19, 2006

Avocado Baked Eggs

Seasonal Recipe of the Week
Avocado baked eggs from the "Silver Palate" ladies of NYC. Sheila Lukins and Julee Rosso — two women who changed the concept of take-out food as best friends, and who now don't talk to each other. Oh well! Here's the recipe:

2 ripe plum tomatoes
1/4 teaspoon salt
2 tablespoons unsalted butter
4 thin slices baked ham
2 teaspoons freshly grated Parmesan cheese
1/2 ripe avocado peeled and cut into 1/2 inch pieces
2 tablespoons sour cream
4 eggs
Freshly ground black pepper
2 teaspoons chopped cilantro

Slice the tomatoes into 1/4 inch slices and place on paper towels and sprinkle with salt. Let drain for 30 minutes. Preheat oven to 450. Bring a kettle of water to the boil.

Melt 1 tablespoon of butter in a sauté pan and sauté ham till lightly browned. Place 2 slices ham in the bottom of 2 oval ramekins 8x6x2 inches tall. Pat tomato slices dry and place over ham and sprinkle with parm. cheese. Scatter avocado pieces and dot with sour cream. Break 2 eggs in each ramekin. Sprinkle with black pepper and dot with remaining 1 tablespoon of butter. Sprinkle chopped cilantro on top. Place ramekins in baking dish and add boiling water to go up to 3/4 of the way up. Bake till eggs are milky white and yolks are set, about 12-14 minutes.

Eat immediately. Yum! Don't forget some good toasted bread for dipping.