Serves: 4

Avocado Baked Eggs

Avocado Baked Eggs

Ingredients:

For the baked eggs:

  1. Borderfields Chilli Infused Cold Pressed Rapeseed Oil
  2. 2 ripe avocados
  3. 4 small free range eggs
  4. 2 red chillies
  5. 100g Greek yogurt
  6. 1 wedge of lemon
  7. ½ clove garlic minced

For the spiced hazelnut sprinkle:

  • 30g blanched hazelnuts
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tbsp sesame seeds
  • Salt and pepper
  • Toast for serving

Note: You will need a pestle and mortar for this recipe

Method:

  1. Preheat the oven to 180 Celsius. Place the hazelnuts on a metal tray, and roast in the oven for 5-6 minutes or until fragrant and lightly golden brown.
  2. Meanwhile, add the coriander, cumin and sesame seeds to a small frying pan over a medium heat, and toast until fragrant and the seeds begin to pop.
  3. Cut the avocados in half, and remove the stone. Using a spoon, scoop a little of the flesh out to make the cavity left by the stone a little bigger.
  4. Remove the seeds from the chilli and finely chop. Season the avocados with salt and pepper to taste, and sprinkle in a little of the chopped chilli. Place the avocado halves in an oiled ovenproof dish.
  5. Crack an egg into each avocado and place in the oven for 12-15 minutes or until the white is set and the yolk is cooked to your preference.
  6. Meanwhile, add the toasted seeds and hazelnuts to a pestle and mortar, season with salt and pound to a crumb-like consistency.
  7. Mix the yogurt with garlic, a squeeze of lemon, and season with salt and pepper to taste.
  8. Serve the baked avocadoes with a dollop of yogurt, sprinkle over the roasted hazelnut and seeds mixture, and drizzle with plenty of Borderfields Chilli Infusion. Serve with toasted bread on the side.

Recipe courtesy of Borderfields

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