Eggs in Avocado Baskets!

Serves 2

 

I have never been a fan of egg bhurji. Egg bhurji is Indian style scrambled eggs. It has spices, onions, tomatoes etc.. and although I like the concept, I never could come to like the scrambled egg texture in this particular dish. It is a ‘go to’ meal in many Indian families because it is quick and easy, but my family stayed away from it 🙂  It is also a street food in India and when it is served with lots of butter and buttered toast ,the tempting aroma filled the air. But the texture kept me away. Of course, that was just me.

Until recently, that is. When I saw a picture of eggs baked in avocado on Pinterest, I started to think of the flavor of egg bhurji again. So I threw in my favorite combinations of spices, onion, ginger, garlic etc.. and added mushrooms and cheese too…..and of course the scooped avocado….and it was….  Hello yummy deliciousness!

So here is my version-

Ingredients

• 1 teaspoon extra virgin olive oil
• 1/2 tablespoon butter
• 1 medium onion, diced
• 1 clove of garlic, minced
• 1/2 inch ginger, peeled and grated
• 1 medium tomato, diced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 8 to 10 mushrooms, sliced. I used baby portabella mushrooms
• sea salt to taste
• 1 avocado, halved, pitted and the flesh scooped out. I get mine at Costco or Trader Joes
• 2 eggs
• a pinch of sea salt, chili powder and freshly ground black pepper (optional)
•  2  tablespoons grated Swiss cheese

Directions-

1. In a frying pan, heat the oil and butter over medium heat. Add the onion and stir until it is translucent. Add the garlic and ginger and stir for an additional 30 seconds or so. Add the tomato and stir fry it for another 2 minutes. Add the turmeric powder and the chili powder and stir for 30 seconds.
2. Add the sliced mushrooms and the salt. Stir well until mushrooms are coated with the spice mixture, about 1 minute. Turn heat to low.

   

3. Scoop out some of the mixture in the avocado halves until they are about 1/2 full. Add 1 tablespoon of the grated Swiss cheese to each half of the avocado.Crack the eggs and top each avocado half with an egg. Top with the optional pinch of sea salt, chili powder and black pepper powder.
4. In the remaining mixture, make spaces to ‘nest’ the shells. Add the scooped avocado in the pan or on the egg. Cover the pan and let it cook for about 4 to 5 minutes or until the eggs are cooked!
5. Serve with buttered toast.

Yes I had mine with the buttered toast and some ketchup. I did not want to miss out on that buttery toast either:)

Enjoy!

Have a great weekend!

Love,

Sandhya