Author Topic: Smoked Avocado Eggs  (Read 2083 times)

capsfan

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Smoked Avocado Eggs
« on: March 26, 2016, 01:38:37 PM »
I took my smoked eggs breakfast another step farther.  This time I cut an avocado in half, scooped out a little of the flesh, cracked an egg in each half.  A pinch of taco seasoning and Mexican cheese on top.  Into the smoker on a muffin tin (it helped stabilize the avocados) with Olive wood for an hour.  They were delicious.  I just wish I had done two avocados instead of one.

DivotMaker

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Re: Smoked Avocado Eggs
« Reply #1 on: March 26, 2016, 03:29:19 PM »
Any finished pics, John?  Did the avocado turn brown?
Tony from NW Arkansas
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capsfan

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Re: Smoked Avocado Eggs
« Reply #2 on: March 26, 2016, 10:54:38 PM »
Sorry no finished pics. I am bad at that. I was too hungry.
But no the flesh did not turn brown. I actually forgot to put some lime juice on top and it did not matter.  I have done these in the oven and I usually do put some lime juice. They were very tasty. My wife and I both liked them better from the smoker, but they take longer.
« Last Edit: March 27, 2016, 08:38:09 AM by capsfan »

parkgt

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Re: Smoked Avocado Eggs
« Reply #3 on: March 26, 2016, 11:11:24 PM »
Looks great, what temperature and for how long?

capsfan

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Re: Smoked Avocado Eggs
« Reply #4 on: March 26, 2016, 11:33:11 PM »
Temp was 250 for a hour. Egg yolks were soft set, not runny, but not completely hard either.

Tom

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Re: Smoked Avocado Eggs
« Reply #5 on: March 27, 2016, 01:01:56 AM »
This is super interesting. Can you describe the texture of the avocado after the cook?

It sounds like a tasty idea!
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capsfan

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Re: Smoked Avocado Eggs
« Reply #6 on: March 27, 2016, 08:36:42 AM »
Tom, the consistency of the avocado does not change. It is just warm and a little smokey.

I think the hardest part of the whole recipe, is just gauging how much extra avocado needs to be scoped out to make room for the egg. I still haven't mastered this. It is definetly more than you think.