EATS: Crispy Avocado with Egg Yolk
Once you’ve tried this recipe for Crispy Avocado with Egg Yolk, it will become one of your breakfast/brunch favorites. Not only does the crispy avocado make a stunning presentation, but it also has the perfect blend of a crisp, salty, crust with the creamy avocado and egg yolk. I definitely recommend serving crispy avocado with a simple side salad—arugula is the perfect pairing—to cut through some of the intensity and heaviness and add a bright, fresh flavor.
Crispy Avocado with Egg Yolk Ingredients (1 serving)
1/2 avocado peeled and pitted
1/4 cup panko
2 Tablespoons ap flour
1 egg + 1 Tablespoon water, salted and whisked
1 egg yolk
4 cups avocado oil
Salt, pepper, garlic powder to taste
Optional: serve with 1/4 cup arugula dressed with lemon juice, salt, olive oil and sriracha drizzle over the avocado
Cutting into the perfect brunch item.
Crispy Avocado with Egg Yolk Instructions
Pour avocado oil into a sauce pot over medium high heat.
Place flour, egg mixture, and panko into three separate bowls.
Season avocado with salt, pepper, and garlic powder
Coat the avocado half with flour, covering the entire surface. Next, coat the floured avocado with egg mixture. Now, coat the floured, and egged avocado half with panko.
Once the avocado half is covered with flour, egg, and panko, repeat covering it with egg and panko one more time.
Take the temperature of your avocado oil. Once it has reached 350 degrees, use a large serving spoon to place avocado in oil. Cook for approximately 1 minute, pay attention to the color of the crust, it should be a light brown.
Remove avocado from heat and salt immediately. In the hole of the avocado place the egg yolk. Carefully return the avocado half—face up—to the oil. Cook until yolk is at your preferred readiness level.
Remove from oil and salt.
Place on serving dish with a side of arugula salad to cut through the heaviness. Top with sriracha and enjoy!
