It took me a very, very long time to hop on the whole “Eggocado” train. I love eating runny eggs and avocado together, I just didn’t like the idea of the avocado being hot. I finally gave it a try and it has left me kicking myself for not trying it sooner! I used some of my favorite ingredients as toppings and decided that this was one of the tastiest quick dishes that I’ve made in a long time. I’ve officially found my new go-to breakfast, lunch, and dinner. It may not be the prettiest, but it’s downright gooey, spicy, creamy goodness.
Kimchi is something that I almost always have on me, but if you don’t I really encourage you to go out and get some. It’s funky, spicy, and downright addictive! I could literally put it on anything. I bought this kimchi from Koreole at St. Roch Market. Everything at Koreole is super tasty but it’s also really nice to be able to take home some of their house fermented kimchi and add it to whatever I want! It has a little more funk than the kimchi I find at grocery stores down here, and I like that.
I would definitely suggest taking the 10 minutes to make this sauce from scratch. But if you’re in a rush and have hoisin or teriyaki sauce on hand you can just add a little bit of minced ginger and call it a day. Next time I’ll probably add some roasted peanuts for crunch, as always feel free to get creative!
- 1/2 avocado
- 1 large egg
- nori, crumbled (toasted seaweed)
- sticky ginger sauce
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 1/2 tablespoons minced peeled fresh ginger
- 1 tbs honey
- 1/4 cup hoisin sauce
- 1 tbs sriracha
- 2 tsp toasted sesame oil
- 1tbs cornstarch mixed with a little water to make a slurry
Preheat your oven to 425 F. next you need to crack the egg into the center of the avocado. The egg might be too large and overflow so a good method of doing this is to first separate the egg. First add the egg yolk to the avocado and then add as much of the white as you can fit. The yolks the best part anyway amiright? Season the egg with salt and pepper and then put it in the oven for 15 minutes. Now to get started on the Sticky Ginger Sauce, combine all of the ingredients and mix thoroughly. Put sauce in a pot over medium low heat and reduce until the texture is slightly thicker and gooey. When the white of the egg is set but the yolk is still runny, remove the avocado from the oven. Top with kimchi, a drizzle of the sticky ginger sauce, crumbled toasted nori and then dig in immediately.