Smoked Avocado Eggs

[capsfan]

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]

Any finished pics, John?  Did the avocado turn brown?

 

[capsfan]

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.

 

[parkgt]

Looks great, what temperature and for how long?

 

[capsfan]

Temp was 250 for a hour. Egg yolks were soft set, not runny, but not completely hard either.

 

[Tom]

This is super interesting. Can you describe the texture of the avocado after the cook?

It sounds like a tasty idea!

 

[capsfan]

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.