As if you didn’t know already, I love avocados. I have been craving avocado for months, literally. I refrained from paying £1 each for miniature versions that have been hanging around the supermarkets lately, or risking the ones in my local roadside market not knowing whether they would all ripen too quickly once I’d taken them home. Then last week, I went to a trusty avocado seller and came away with a haul of five.
The avocado is a subtle fruit, rich and gentle, with its smooth buttery-green flesh encased in a glossy olive-brown skin. There is something inexplicably captivating about the texture and flavour that I never grow tired of. I love to eat it with a spoon, straight out of the shell. Scoop by scoop, savouring each mouthful and regretting it every time I’ve scraped the last stubborn slither out.
I also love eggs (and lavender – I’ll come to that tomorrow). Versatile, nutritious, flavoursome. Alchemy in a fragile shell. Absolutely delightful and satisfying. Perfect for someone feeling ravenous before supper.
I wouldn’t even call this a recipe. I simply halved an avocado, cut some of it off the bottom to create a flat base and gently heated it in a frying pan. I cracked an egg into the hole and continued to cook until the whites were no longer transparent.
I didn’t want to end up over-frying the avocado so I had to cover it to make sure the egg was cooked. Next time I’ll try heating extra oil on the side and basting the egg during cooking to get a sunny side up properly! No matter, it was absolute yumminess served simply with some freshly ground black pepper on top.