Breakfast On A Roasted Avocado Recipe

Name: Breakfast On A Roasted Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Avocado; 1 Avocado; 3 Cherry Tomatoes; 1 small Shallot; 1/4 teaspoon Garlic Powder; 1/4 teaspoon Onion Powder; 1/2 teaspoon Thyme; 3/4 teaspoon Crushed Red Pepper; 4 grinds Fresh Ground Pepper; 2 tablespoons Olive Oil, divided; 2 Eggs, poached; 4 tablespoons Roasted Red Pepper Coulis; Roasted Red Pepper Coulis; 1 Red Bell Pepper; 1 Clove Garlic; 1/2 small Shallot; 1/3 cup Olive Oil; 1 pinch Sugar; 1 Salt and fresh ground pepper; 2 dashes Tabasco sauce

Servings: persons

The Avocado
1 Avocado
3 Cherry Tomatoes
1 small Shallot
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Thyme
3/4 teaspoon Crushed Red Pepper
4 grinds Fresh Ground Pepper
2 tablespoons Olive Oil, divided
2 Eggs, poached
4 tablespoons Roasted Red Pepper Coulis
Roasted Red Pepper Coulis
1 Red Bell Pepper
1 Clove Garlic
1/2 small Shallot
1/3 cup Olive Oil
1 pinch Sugar
1 Salt and fresh ground pepper
2 dashes Tabasco sauce

1
Mince the shallot and quarter the tomatoes.
2
Cut the Avocado in half, remove the seed, scoop out the flesh then slice through most of the length of the avocado and fan out, hollow side up, on a greased baking sheet.
3
Sprinkle the avocado with the salt, pepper, onion and garlic powder, thyme and crushed red pepper. Drizzle with olive oil.
4
Saute the tomato and shallot in a tablespoon of olive oil with a slight pinch of salt and pepper, 2-3 minutes. Scoop the tomato/shallot on to the avocado.
5
Roast the avocado in a 350F preheated oven for 15 minutes.
6
Poach the 2 eggs.
7
Plate the roasted avocado and top with a poached egg and cover with the red pepper coulis.
8
Char the red pepper on a grill or stove top. Place the pepper in a bowl, cover with plastic wrap and allow to cool then peel off the charred skin and remove the seeds.
9
Place the roasted pepper and remaining ingredients in a food processor and blend until smooth. Adjust seasoning to taste.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: The Avocado, 1 Avocado, 3 Cherry Tomatoes, 1 small Shallot, and more.

Yes, Breakfast On A Roasted Avocado falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast On A Roasted Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions