Description
Jamie oliver’s avocado egg breakfast combines creamy avocado with perfectly poached eggs on crisp toast. Rich flavors and nutrient-packed ingredients create a delightful morning meal you’ll want to savor slowly.
Ingredients
Scale
- 4 (large) free-range eggs
- 1 ripe avocado
- ½ lime
- 1 red chili
- 1–2 sprigs fresh coriander
- olive oil (for greasing)
Instructions
- Preparation: Preheat oven to 425°F (218°C) and select a small cast-iron skillet or ceramic baking dish, lightly coating the interior with extra virgin olive oil.
- Egg Placement: Crack fresh eggs directly into the prepared skillet, spacing them evenly and decoratively across the cooking surface.
- Flavor Layering: Thinly slice red chili pepper into delicate rings, scattering them artfully over the eggs while simultaneously slicing ripe avocado into elegant fan-like segments.
- Citrus Enhancement: Drizzle fresh lime juice generously over avocado slices to prevent browning and introduce a vibrant, zesty dimension to the dish.
- Baking Process: Transfer skillet to preheated oven and bake for 7-10 minutes, carefully monitoring until egg whites set completely while maintaining runny, golden yolks.
- Finishing Touches: Remove from oven and garnish with freshly chopped coriander leaves, creating a visually appealing and herbaceous presentation.
- Serving Suggestion: Plate immediately alongside warm, buttered toast and additional lime wedges, transforming this simple breakfast into a gourmet experience.
Notes
- Egg Precision: Ensure eggs are evenly spaced to achieve uniform cooking and prevent overcrowding in the skillet.
- Chili Heat Control: Adjust chili pepper quantity based on personal spice tolerance for a balanced flavor profile.
- Avocado Freshness: Select ripe avocados and add lime juice to prevent browning and enhance overall taste.
- Baking Time Watch: Monitor eggs closely during 7-10 minute baking window to maintain desired yolk consistency.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 320
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 370 mg