Baked Avocado and Egg with Miso Butter

Baked Avocado and Egg with Miso Butter

Makes 2 servings

Ingredients

• 1 avocado
• 2 small or medium eggs

Miso butter:

• 1 tablespoon or more white shiro or other miso
• 1/2 teaspoon rice or white wine vinegar
• 1/4 teaspoon cayenne

Garnish:

• 1 fresh green chili, seeded and slivered
• chili powder

Instructions:

1. Preheat an oven to 425° and line a pan with parchment paper.
2. Cut the avocado in half and remove the pit. Scoop some of the flesh out from around the hole to make it large enough to hold the egg. Reserve the scooped out flesh.
3. Break an egg into each avocado half and bake for 10 to 20 minutes according to the size of the eggs and how soft or hard you want them. Remove from heat.
4. Meanwhile, mash the reserved avocado flesh with a fork and stir in an approximately equal amount of miso. Combine with the vinegar and cayenne. Add water if you prefer a thinner butter.
5. Plate the avocado halves and spread miso butter over top. Garnish with slivers of fresh green chili and a sprinkle of chili powder, and serve warm.

Content and Image from foodandspice