I mentioned a couple of days ago that I was planning to make avocado stuffed eggs for our Boxing Day feast. @andysantics48 will be adding some sliced ham rollups to the platter, and my brother has some tomatoes growing, so it be a Green Eggs & Ham platter. Since I’ve never attempted such a thing before, a trial run was in order.
I went online and compared a few avocado stuffed egg recipes. They were all a bit different, and I decided on the ingredients I wanted in mine. They were:
• A dozen eggs
• 2 avocados
• 2 Tablespoons of lemon juice
• ¼ tsp sea salt
• 2 Tablespoons finely diced red onion
For the trial run, I just made a half mix.
First things was to hard boil the eggs. Everybody had a different method, so I just stuck with my own tried and true method, which was different to everybody else. I put my eggs in a pan, run the tap water till it’s hot and add enough to cover the eggs. Onto an element on high, and when it comes to the boil, turn it down to medium and start the timer. After 8 minutes I poured off the hot water, and covered them with cold, and left them to sit for a few minutes.
Next – peeling them. I’ve found this tip really helpful. Tap the eggs against the bench, all over the shell, then roll each one between your palms. The shells come off quite easily.
All the ingredients are ready to go now.
You will notice the yolks are very orange, which is great for nutrition, but maybe not so much for the aesthetics of the finished product, as you will see soon. Next time, I think I’ll cook them an extra minute, and they might be slightly lighter better cooked.
Into my mini food processor went the egg yolks, first ½ of the avocado, the onion, lemon juice and salt. I wasn’t sure if I’d need the whole avo, but once it was all pulverised, I could see I did and the other half went in.
By this time it was after 8pm, and we hadn’t had dinner, so I hurried the last step somewhat, and just slopped the mix into the half eggs with a teaspoon. So they look less than picture perfect. And you can see that because of the bright yolks, the colour is less green and more khaki. But I was really happy with the flavour, and they got the @frot tick of approval too.
As I looked at them, I was reminded of those pictures you sometimes see around of beautiful birthday cakes from a recipe site, vs the dog’s breakfast some less-than-ept home cook made. So I had to do a comparison pic for you of one of the original recipes I consulted vs my very rough output.
I will do better on Boxing Day though. I’ll put the mix in a plastic bag and cut the tip off a corner, and pipe the mix in more neatly. I have to confess to never having done that before either. But how hard can it be?
And I’ll jazz it up with some finely chopped herbs, or maybe a few fine slices of red capsicum. If the worse comes to worst and they look like shit, and nobody else will touch them, that just means more for me, @frot, and @andysantics48!
What dogs breakfast will I present tomorrow for your entertainment?
• Day 1 – Carol singing with the NZ Symphony Orchestra
• Day 2 – Kilbirnie Santa Parade
• Day 3 – Posting overseas Xmas cards & a Xmas themed exercise class
• Day 4 – Last minute book buying
• Day 5 – Last choir rehearsal for the year
• Day 6 – Choosing gifts for the Xmas game
• Day 7 – Xmas lunch with my exercise class
• Day 8 – Xmas spiced nuts
• Day 9 – Xmas tree time
• Day 10 – Last arthritis class for the year, and a sugar free brownie recipe
• Day 11 – A choir performance
• Day 12 – Taking marinated chicken wings to the choir Xmas party
• Day 13 – The NZ local xmas cards & some e-cards
• Day 14 – Planning the Xmas menus and best dessert ever
• Day 15 – Making gluten & sugar free Xmas cakes
• Day 16 – Xmas dinner with the Possums
• Day 17 – Cranberry smoothie & other nourishing Festive breakfasts
Thanks for reading
Before I completely Photoshopped it, the top pic was from Pixabay. Unless otherwise stated, other photos by me.
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