We have been up in Twilight for just over a week now, and I could not be more relaxed. It is heaven up here except I don’t think my waist line would be expanding this much in heaven, but other than that, it is pretty perfect. We have had a great time hiking and swimming, and we celebrated the 125th anniversary of Twilight Park this past weekend with a wonderful parade and a great picnic. The whole park got so involved dressing up in period costumes, and everyone had a ball. We have also had some great porch nights with friends, and on one particular evening last week, our friends Rob and Lauren and Rob’s sister Megan and her husband Jay were telling us about their family version of Top Chef. Megan and Lauren cooked dinner one night and Rob and Jay the next, and Rob and Megan’s parents were supposed to declare a winner. However being the wonderful parents that they are, they of course could not decide between their two children and called it a tie. The dinners sounded fabulous, but one dish that Rob and Jay made sounded so unique. It was an appetizer called and Eggvocado. Basically you cut an avocado in half- remove the pit and put in an egg and cook it. They all said it was fantastic, and I have yet to try it, but I can’t wait to. Just another great tidbit picked up sitting on a porch.
Baked Eggvocado
Ingredients:
1 ripe avocado
2 eggs
Salt & pepper, to taste
Other seasonings, as desired
Directions:
Cut avocado in half, remove pit, and scoop out a little bit of the avocado flesh to make a hollow big enough to hold an egg. Place avocado halves in a small foil-lined baking dish. Crack an egg into each avocado half (don’t worry if a little bit of the egg white spills over). Sprinkle each egg with salt, pepper, and/or other seasonings, to taste.
Bake at 375 degrees for 20-30 minutes until eggs reach desired doneness. Serve warm.
