Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: capsfan on March 26, 2016, 01:38:37 PM
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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.
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Any finished pics, John? Did the avocado turn brown?
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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.
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Looks great, what temperature and for how long?
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Temp was 250 for a hour. Egg yolks were soft set, not runny, but not completely hard either.
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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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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.