The Breakfast Club, Elevenses
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I emerged from the garage, stumped. The nest wasn’t there this time. Perhaps over by the rusted-out car… nope. The lumber pile? Uh-uh. The hen was getting smarter. I saw Granny disappearing into the woods with her three big dogs, while I stayed behind to hunt for the fresh eggs. The blooming Dogwood distracted me, raining down delicate petals with the breeze, falling around me like fairy dust, gently covering the surface of the scarcely-used-anymore sandbox. Eureka! Nestled against the big rock behind the sandbox? The nest! With two big fat eggs nestled in the dried grass and old feathers. Hopefully they would have double yolks…


This is the grown-up version of the classic egg-in-a-hole. Though at first consideration a humble food, the egg is yet ubiquitous among tasty treats. And it can even, I daresay, be elevated to a gourmet treasure. The warm earthiness of baked avocado and caraway does just this, and yet it remains such a simple recipe that it could easily become an everyday habit. The beauty of baking an egg in an avocado is that the possibilities are endless! Blue cheese and bacon? Smoked fish and horseradish? Shrimp and mayo? Chives and hot sauce? A little balsamic glaze, anyone? Like I said… endless. I chose to try caraway, dill, and lemon.


Created with reference to Epicurious.


1 avocado
2 small eggs
1/4 teaspoon caraway seeds
dollop plain yogurt
squeeze fresh lemon juice
2 sprigs fresh dill
freshly ground salt and pepper
drizzle of olive oil


Preheat the oven to 230C/450F. Halve the avocado and remove the stone. Scoop and reserve a bit of avocado flesh to make room for the eggs. Nestle the halves in a bit of aluminum foil to keep them straight. Crack an egg into each half (you can use larger eggs for these, but know that the whites will run over the side). Sprinkle with caraway seeds and bake for about 12-17 minutes, until the whites are done and the yolk is to your desired consistency.

While the eggs are baking, mash the reserved avocado flesh, add a dollop of yogurt and a squeeze of lemon juice. Snip in the fresh dill, and season to taste with salt and pepper. Whisk until smooth.


Remove the avocados from the oven, and top with dollops of the mashed avocado mixture. Drizzle over a bit of olive oil and enjoy!


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  1. Kim says

    I can see it all now; the rusted cars, the lumber pile, the dogwoods, chickens and a wide-eyed girl….. Days of wonder…
    I can’t wait to try two of my favorite foods together!

    • Kristin says

      🙂 Try your idea of balsamic glaze and tell me how it is!

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