Monday, September 24, 2012

Recipe (Re)creation: Fried Egg and Avocado Pita

This is what I would consider a weekend creation that is easy enough for a weekday and perfect for breakfast, lunch, or dinner.  It's sort of like the all-purpose meal and is the ultimate comfort food.  It was inspired by an avocado that was sitting in our fruit bowl looking perfectly ripe and ready to eat.  It was given to my husband by a coworker whose family has an avocado farm, so I knew this was going to be amazingly fresh and I wanted to put it to good use.  While scouring recipes and ideas, I came across this one on What Gaby's Cooking. I just tweaked the quantities and proportions a bit and it was an instant hit.  The citrusy smashed avocado blends perfectly with the creamy yolk, and the best part is: it can all be sopped up with the pita.  One bite of this takes me straight to my happy place- whether it's the weekend or not.

  • 1 small ripe avocado
  • 1/4 of a lemon
  • 2 fresh eggs
  • 2 pitas
  • salt & pepper


-In a bowl, mash the avocado until it is fairly smooth.  
-Squeeze with a little bit of lemon and season with salt and pepper.
-Meanwhile, heat up pitas, either in the oven or in a toaster.
-Heat a non-stick skillet over medium low heat.
-Crack an egg into a cup and gently pour into the skillet.  
-Cook until whites are set and the edges of the egg start to brown.
-Repeat with the second egg and set aside.
-Spread each warmed pita with avocado, and top with a fried egg.
-Season with salt and pepper.

*Optional- for an added kick, top with hot sauce or red chili flakes.

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