#17 bacon avocado bomb

The Internet is a wonderful place, where the world’s creativity can be distributed to and from any interested being finding inspiration for anything their heart & imagination craves and desires.  I first ran into the recipe in a video promoting (showing off) the famous dish from Estrella, a restaurant in West Hollywood that introduced the innovative dish as a brunch item.  The amazing idea was a must-try on our list, since we are avid eaters of everything about it!  Mind you, the professional touch given by the truffles & prosciutto in the restaurant’s version was beyond our amateur kitchen’s desires…but the general idea was properly adapted and what amazing results garnished our dishes last night!

Avocados have been often proclaimed the world’s healthiest food.  Native to south central Mexico (think guacamole!), the avocado tree produces its fruit: a large berry containing a single seed: the avocado.  It has a higher fat content than most other fruit (monounsaturated fat), serving as an important part in many a diet dish.  For those who haven’t tried it (why haven’t you?!?): it’s not sweet, but distinctly and subtly flavored, and is usually served raw.

Commercially, avocados ripen after harvesting and since they grow in tropical and Mediterranean climates, we suffer terribly here in Germany trying to find good ones!  The rich and creamy Hass variety – with oil content of more than 20% and tough & durable skin – makes up the vast majority of the world’s production, but many other varieties exist: Shepard (a smaller Australian relative of the Hass), Choquette (a larger, watery popular Florida variety), Tonnage (a classic on the outside, but sweeter and butterier), MacArthur (voluptuously shaped with a bulbous bottom), Hall (large and dry with thicker flesh), among many, many others equally as good & tasty!

For One Bomb

  • 1 medium sized Hass avocado
  • 1 medium-sized egg
  • 5 slices (60g) of bacon
  • 2 thin slices of ham

Cut the avocado carefully in half, making sure not to squish or deform it.  Remove the pit.  Using a large spoon, remove the flesh from the skin carefully.  Pop out the entire avocado halves from the skins, retaining their shape and form.  Hollow out the pit hole just enough to allow the egg to snuggle in there tightly.  Sprinkle with salt and drizzle with a bit of lemon juice.  Line the pit hole with thin ham slices, and set aside.

In a small pot, bring water to a rolling boil over medium heat.  Lower the heat and gently lower the egg into the water.  Cook for 6 minutes and remove egg immediately from heat.  Place in cool water, peel, and set onto avocado pit hole carefully.  Make sure the pit hole is big enough to completely encapsulate the egg – think Russian Matryoshka doll.  If it needs more scraping, simply make it bigger according to the size of your egg.

Close up the egg with both avocado halves and wrap the now entire avocado in bacon.  I found it worked best to wrap from top to bottom evenly, leaving only two ends of bacon strip loose (the beginning and the end), otherwise it all comes apart when the bacon starts cooking and shrinking!  Heat a small pan to medium-high heat, and place avocado bomb on the side of the pan for balance.  Pan fry to perfection, rotating ever so carefully because this bomb might just explode any second if treated unkindly.  Make sure to seal the bacon ends first so they don’t loosen up!  Cook until bacon is crispy and brown, this will serve as tasty protective hard crust for the creamy avocado and soft-boiled egg inside.

To serve, place on a plate and cut cleanly in half, allowing the egg to ooze slowly out and showing off your delicate layered work.  Sprinkle with lots of herder’s cheese and some of my highly-recommended fresh chismol to add that zesty final touch.  Enjoy!

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