When I was living in Greece, I never really got over the affordability of produce. That, and the fact that the farmers market was set up three steps away from my front porch. Hugely convenient…unless you happened to have a late night. Then it just seemed noisy. But while the domestic produce could be dragged in by the bagful for the change in your pockets, the more “exotic” varieties that I insisted on buying, like avocados, set you back a little more. So after 6 months of begrudgingly splitting my precious avocado between two plates, I was unhappy to hear my husband admit he wasn’t a huge fan. All that time…if I would have only known. Sort of happy though, too. All the avo greed without the guilt. Not a bad deal. While those big old pits might seem useless at first glance, they actually hold the space for the perfect little avocado bowl. Like a little nest, just asking for something to make its home inside. Eggs and avocados were meant to be eaten together, I’m pretty positive. They are both so perfectly contained in their own packaging. Spherically oblong and full of healthy fats, it’s not very often I want to eat one without the other. So that’s how these beautiful pasture raised eggs ended up. Nestled all cozy and snug inside a creamy avocado half. But my favorite part of this breakfast surprisingly didn’t involve the avocado or the egg. It was the parsnip, pea, and pancetta hash that made its way onto the same plate. I’ve made it about 4 times since. It’s my new favorite way to cook parsnips, which if you’ve never tried, are a winter must. They look like carrots, only lighter in color, and they cook similarly. Together with the pancetta and sweet green peas they make the perfect accompaniment to eggs and avocados. Let’s face it, It’s hard to get out of bed in the winter. This should make leaving your comforter a little bit easier. Comfort food worthy of a New Year’s resolution.
- 4 eggs
- 2 ripe avocados
- 1/2 cup pancetta, cubed
- 2 medium parsnips, or about 3 cups cubed
- 1/2 cup green peas
- tsp dried thyme
- sea salt
- black pepper
- Remove eggs from refrigerator and allow to come to room temperature, 15-20 minutes.
- Preheat oven to 425.
- Run a knife down the center of avocados and carefully twist into two halves. Remove and discard pits. Scoop a small amount of the avocado from the center to provide a large enough hole for your egg (save for topping the finished dish, or enjoy as a cook's appetizer)
- Using a sheet of foil, crumble into a "nest" for your avocado to rest on without rolling over. Place avocados face up on a baking sheet.
- Crack one egg at a time into a small bowl, then carefully tip into the avocado. Don't worry if a little bit of the whites overflow.
- Carefully place baking sheet into hot oven, allowing to bake for about 20 minutes. Keep a careful eye on the eggs after about 15.
- Meanwhile, cube pancetta and add to a pan heated over medium high heat.
- Peel and cube parsnip and add to pan along with salt, pepper, and dried thyme. Saute over medium heat for about 10 minutes, until pancetta is crispy and parsnips have softened. Add peas and continue to cook another 2 minutes.
- Remove avocados from oven. Distribute avocados and hash between two plates, garnish with fresh parsley and green onions. Serve with cherry tomatoes and orange slices.
A larger avocado will provide a bigger hole for your egg to fit into. If your avocado is small, scoop more of the center out to make enough room.
Don't let me do all the talking! Let me know what you think in the comments.