Baked Turmeric Avocado Egg with Smoky “Tempeh” Bacon
I decided to make this one day because I had a crap ton of avocados that were starting to go soft and needed to use them or toss them. I try to avoid any kind of food waste, but you know how it is with avocados… not ripe, not ripe, not ripe… RIPE USE ME NOW…. too late. *shakes fist at sky* Damn avocados, they mock me!
I have a thing about texture so I was worried that the avocado and egg combo would be mushy, but the addition of the crispy tempeh “bacon” definitely helped.
I have to confess: I am not a huge pork lover, including bacon. I know! I don’t object to it on principle, and definitely find it useful and delicious in some recipes (like my Cacio de Pepe) but I just don’t tend to love it on its own. I also really hate the splattering of grease all over the place, especially in the morning. I have zero patience for that kind of mess in the AM. Instead of bacon, I use Lightlife Smoky Tempeh “Bacon” strips, if I don’t have the time to marinate my own. They cook up super-fast and add that smoky, bacon flavor without the pork and definitely without the splatter. But, if you are a bacon loyalist then by all means, use it here.
This is super easy to make (can bake while you shower), and is a great post-workout recovery food with the one-two punch of anti-inflammatory turmeric. The addition of the flavorful feta cheese was exactly what this needed to punch it up, too. It’s keto and paleo-friendly (if you remove the cheese) and gluten and carb free. This would also make an amazing brunch item, served with some Bloody Mary’s (it’s all about balance, people).
These store great, btw, so they are great for meal prepping. Put them in an airtight container and refrigerate for about 4 days. Reheat on 50% power in the microwave until warmed, approx. 2-3 min.
Ingredients:
2 avocados
4 eggs
1 tbsp Turmeric
1 tbsp fresh Parsley, chopped
3-4 smoky Tempeh strips or real bacon
2-3 tbsp crumbled feta or goat cheese
1 tsp olive oil*
Salt and pepper, to taste
Time: Approx. 15 min from prep to cooking finish. You can preheat the oven while you work out or prep your other ingredients.
Serves: 4 people
Instructions:
Preheat oven to 400 degrees. Crack eggs gently, so as to not break the yolk, into separate ramekins or small prep bowls. This will help you remove any stray shell and bring them to room temp.
Slice avocados, carefully, in half longways and remove the pit. (Y’all. Put the damn avocado down on the counter and remove the pit that way. We need ZERO ER visits today, thanks.) With a spoon, scoop out some of the flesh to make more room for the egg, and set aside (don’t throw that away… you can use that later!). Use your judgement here. Remember, that egg white is going to spill out all over. It’s better to go deeper than wider to give your egg a good bowl-like vessel.
Spray some cooking spray in a small baking dish with sides. Once the oven is heated, carefully pour the egg into the avocado hole. Sprinkle each serving evenly with salt and pepper, turmeric and parsley. Reserve a small portion of the herb for garnish.
Place in oven and bake approx. 10-15 min until whites are set. Meanwhile, in a small sauté pan, cook your crumbled tempeh strips* or bacon (the oil is for the tempeh, make sure you heat it first and coat the bottom of your pan well to avoid sticking.) Once crispy, remove from pan, drain on a paper towel-lined plate, and set aside.
Remove cooked avocado egg from oven, sprinkle bacon or tempeh on top, sprinkle with cheese and remaining parsley. You can eat them as is, or serve with a toasted wheat English Muffin or a side of berries to add some carbohydrates, if desired.
TUCK IN!