I looooove ABC
A for avocado
B for breakfast eggs
C for coriander roast
If you do too, then you will love this stuffed avocado egg recipe!
My breakfast is the silver lining of my day, it sets my mood and metabolism right for the run. Hence, why not pick on your favorite foods – avocado, egg and some great Indian spices, all stuffed together in this stuffed avocado egg recipe.
Boiled, poached, scrambled or sunny side up….. most of all eggs are the front runners on breakfast plates world over. From the Indian cuisine breakfast, my favorite egg preparation is egg burji, basically scrambled eggs prepared with the regular Indian spices and the “eggs well-done” status exaggerated to the extent of crisp egg scrambles. On the other hand avocado, without exaggerating, is my most favorite breakfast food, of all my eating years.
Therefore, for my ABC kick-starter meal of the day, I believe in “Avo-egging”, a recipe fashioned with my 3 favorite things… Indian style scrambled eggs stuffed on a healthy-hearty avocado boat, in addition a bonus crunch of my favorite spice, roasted coriander seeds. Go for my healthy, avocado and egg diet – wholesome and flavorsome fusion breakfast. My double thumbs up to this one!!!
(Serving for 1 person)
2 eggs, beaten
1 table spoon milk
Salt to taste
3 table spoon oil
1 tea spoon jeera (cumin seeds)
1 green chili, fine chopped
3-4 table spoon onion, fine chopped
3-4 table spoon capsicum, fine chopped
¼ tea spoon all spices
Coriander leaves, chopped
1 avocado, halved and seed removed
4 table spoon coriander seeds, coarsely grinded
¼ tea spoon red chili powder
For Egg Bhurji (scrambled eggs)
Crack the eggs in a medium size bowl, add milk and salt.
Beat the mixture well and keep aside.
In a medium size pan, heat 2 table spoons oil.
Add cumin seeds, cook until it pops in few seconds.
Add green chili, then onions and capsicum, sauté for 2 mins.
Pour the beaten eggs to pan, wait for few seconds, then start scrambling.
Keep scrambling and crushing the eggs until you get light brown crunchy egg scrambles.
Finally, remove from flame and add all spices and fresh coriander leaves.
For Coriander Roast
Heat a small size pan on low flame.
Add 1 table spoon oil and coarsely grinded coriander seeds.
Roast on low flame for few mins, until crisp and brown.
Add red chili and salt, remove from flame. Let it cool.
While the scrambled eggs are cooling a bit, prepare the avocado boat by sprinkling the coriander roast on the 2 avocado halves. In addition, slightly press the coriander roast to set it on the avocado.
Add the scrambled eggs on top of the avocado halves. Your breakfast is ready!
Style the stuffed avocado egg boats for different meals…
You can further fashion the Avo-egging for lunch by adding a toast and beans of your choice or an all-day appetizer by adding some grated cheddar and barbeque sauce on top. You will love this twist too : )
Recipe by Shikha Singh