Let me first explain why baked avocado is for breakfast. We all know that breakfast should be on our menu. It is important that your morning meal is filling and healthy.

I periodically saw photographs of similar dishes on the Internet and I had no doubt that it was delicious. You can, of course, simply add avocado pieces to your regular morning scrambled eggs, but the dish, the recipe for which you will find below, is much more impressive.

Don't know what to cook with avocados? Feel free to bake it :)

Oven baked avocado recipe

All stages are simple and clear. We take the cheese that is best suited for baking (I already wrote that for me it is mozzarella). Grate it on a coarse grater.

Beat one chicken egg into the same bowl.

Cut the bacon (preferably smoked) into small pieces and also place in a bowl.

Mix everything with a fork. The resulting mixture is the filling for the avocado.

We cut the avocado lengthwise into two halves and remove the pit. Sprinkle with ground pepper and salt.

If you don’t have a suitable, small baking dish, you can make an “envelope” from foil. Lubricate it from the inside with vegetable oil. Place the avocado halves in an “envelope” and pour the previously prepared filling into the middle.

Place cherry tomatoes cut in half on top.

Place the baking sheet in the oven and bake at 180 degrees for about 20 minutes. Serve the baked avocado hot. You can decorate with green onions.


Bon appetit!

Avocado with shrimp

I will say right away that I am not a big fan of exotic cuisine. But this recipe captivated me with its rich taste and pleasant aroma, causing me a lot of positive emotions.

Plus, this recipe is very easy to prepare. The dish itself is very satisfying, tasty and healthy. You may have heard that avocados are recommended to be consumed during periods of increased stress. However, find out for yourself about the benefits of avocado from the article
Yes, and you can successfully implement this recipe for both everyday and holiday tables.

Ingredients:

  • avocado 2 pcs. ;
  • 1 PC. ;
  • shrimp 400-500 gr.;
  • hard cheese 100 gr.;
  • parsley;
  • garlic powder or fresh garlic, passed through a press;
  • ground black pepper and salt;

Cooking avocado with shrimp

1. Grate the cheese on a fine grater.

2. Finely chop the parsley. Boil the shrimp, cool and peel.

3. Wash the avocado, cut lengthwise and turn the halves in different directions. The fruit will split into two parts. Immediately sprinkle the inner surface with lemon juice to prevent it from darkening.

Yes... what's left of the avocado is like this

4. Then carefully scrape out the contents of each half with a teaspoon into a separate container. As a result, from each half of the fruit we get a large boat, which we will stuff with filling.

Preparing the filling for avocado boats

5. The avocado pulp should be crushed well. I did this with a mashed potato masher, it was very convenient. Add grated cheese, chopped parsley, peeled shrimp, spices (garlic and ground black pepper), and salt to the pulp. Mix the whole mass. The filling for the avocado boats is ready.

6. Stuff each boat and place them in a baking dish greased with vegetable oil. Place the mold in the oven for 20 minutes at 200 degrees.

Take the finished avocados and shrimp out of the oven and serve.

Eat for your health!

And in conclusion, a little anecdote to lift your spirits and appetite. Although I don’t know for sure whether this is an anecdote or a real incident from our life :)

From a letter from one reader to the editor of the magazine:

Dear editors! We really liked your recipe for avocado salad with cucumber and shrimp! True, we didn’t have shrimp, we replaced them with lard, and instead of avocado we put potatoes in the salad. But overall it turned out delicious! Thank you! We are waiting for new recipes of exotic cuisine.

Yes, I almost forgot to say: avocado with shrimp baked in the oven is preferable to eat hot. So once again, bon appetit to everyone and new recipes for exotic cuisine.

.

Avocado is the fruit of the avocado tree from the genus Perseus, family Laurel.

Avocado pulp has a neutral flavor and an oily texture.

The unique composition and combination of many factors makes this fruit. Avocado is perfect for any salads, appetizers, and sandwiches.

A healthy and tasty breakfast or dinner can be made from avocado and eggs.
For two servings you will need:

  • avocado 1 pc.;
  • medium sized eggs 2 pcs.
  • paprika 2 g;
  • pepper to taste;
  • salt, preferably truffle salt, 3-4 g;
  • cheese 50 g.

1. Wash and dry the avocado. Using a sharp knife, cut it in half exactly down the middle.

2. Remove the large bone. In a ripe avocado, it is easily separated from the pulp.

3. Inside each half there is a decent sized cavity left from the pit. However, in order to fit an egg inside the avocado, you need to expand it a little.

To do this, use a teaspoon to select part of the pulp. The scooped out pulp is ideal for salad or sandwich.

4. After this, sprinkle the avocado halves with pepper, paprika and salt. A particularly aromatic dish is obtained if you use salt with the addition of white or black truffle. If you don’t have such a spice in your house, then regular sea salt will do.

5. Place the halves in the mold and carefully pour one egg into each. This must be done carefully so that the yolk remains intact.

6. Turn on the oven at + 190 degrees. Bake the avocado with the egg for 12-15 minutes.

It all depends on which stage of frying the egg is more to your taste.

7. Grate the cheese.

8. Three to four minutes before being ready, sprinkle the avocado baked with eggs with cheese.

When serving avocado with eggs, you can sprinkle with herbs.

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We know that you have long been under the impression that our editorial staff hires only avocado fans. We didn’t have any recipes - avocado soup, avocado salad, avocado sauce - it would seem, what else can you come up with? But it’s possible. Have you tried the avocado cake?

We present to you our most complete selection of recipes with avocado - the “dream diet” from website.

Avocado soup with zucchini

Ingredients:

  • 2 young zucchini
  • 1 ripe avocado
  • 2 onions
  • 2-3 cloves of garlic
  • 800 ml chicken broth (or vegetable)
  • 50 g butter
  • 200 ml 11% cream
  • juice of a quarter of a lemon
  • salt, black pepper to taste

Preparation:

  1. Peel the onion and garlic, chop finely, fry in butter.
  2. Wash, peel, cut the zucchini as desired, add to the onion and garlic, simmer for about five minutes, stirring.
  3. Add broth, bring to a boil, reduce heat and cook vegetables until cooked, add salt to taste. Let cool slightly.
  4. Peel the avocado, remove the pit, sprinkle with lemon juice, puree using a blender, add salt and pepper to taste, and refrigerate.
  5. Grind the zucchini with the broth into a puree, add cream and heat over low heat, without bringing to a boil.
  6. Remove from heat, add avocado and blend until smooth. Decorate the cream soup with herbs.

Baked Potatoes with Avocado Sauce

Ingredients:

  • 700 g thin-skinned potatoes
  • 2-2.5 tbsp. l. olive oil
  • 1 tsp. ground dried garlic
  • medium bunch of parsley
  • sea ​​salt, freshly ground black pepper

For the sauce:

  • big avocado
  • 2 cloves garlic
  • 1/2 tbsp. l. lemon juice
  • 60 ml olive oil
  • salt, freshly ground black pepper

Preparation:

  1. Wash the potatoes well with a brush. Make a cut in the middle.
  2. Prepare the sauce. Cut the avocado in half and remove the pit. Peel the fruit and cut into several pieces. Peel the garlic and place in a blender bowl along with the avocado. Pour in lemon juice, salt, pepper and puree. Add olive oil in a thin stream, whisking the sauce until smooth.
  3. Preheat the oven to 200˚C. Place potatoes on a large, lightly greased baking sheet. Drizzle each potato with about 1 tsp. oil, sprinkle with salt, pepper and dried garlic.
  4. Place the pan in the oven and bake until the potatoes are crispy and golden brown.
  5. Remove the potatoes from the oven and sprinkle with finely chopped parsley and freshly ground pepper. Drizzle with avocado sauce and serve immediately.

Pizza with mozzarella and avocado

Ingredients:

  • pizza base
  • 200 g spinach
  • 250 g mozzarella
  • 1 ripe avocado
  • salt pepper

Preparation:

  1. Cut the mozzarella into thin slices. Peel the avocado and cut into slices.
  2. Place a layer of mozzarella on the base, then spinach, again mozzarella and avocado slices. Add salt and pepper to taste.
  3. Preheat the oven to 200°C and bake for 20-30 minutes until done.

Lime Avocado Cheesecake

Ingredients:

For the test:

  • 200 g softened butter
  • 3 tbsp. l. brown sugar
  • 1 banana
  • 2 cups of flour
  • 2 tbsp. l. cocoa powder
  • 1 tsp. baking soda (quench with lemon juice)
  • 1/3 tsp. salt

For cream:

  • 350-400 g cream cheese (2 packs of Philadelphia, ricotta or mascarpone)
  • 2 ripe avocados
  • 1 lime
  • 3 tbsp. l. powdered sugar

Preparation:

  1. Mix softened butter with sugar, salt and cocoa, add banana mashed with a fork and soda, quenched with lemon juice. Add flour to the mixture and knead into a plastic dough that easily comes off your hands.
  2. Roll out the dough to approximately 8mm thick and place in a baking dish, forming sides.
  3. Then place a sheet of baking paper in the form with the dough. Bake for 30-40 minutes at 180-200˚C, then let it cool and remove from the mold.
  4. To prepare the cream, grind the chopped avocado pulp and squeezed lime juice in a blender. Add powdered sugar and cream cheese and mix everything well.
  5. Place the finished cream on the cooled cake layer, smooth it out and sprinkle grated chocolate on top. Place in the refrigerator for several hours.

Avocado boats with shrimp

Ingredients:

  • 2 eggs
  • 200 g peeled small shrimps
  • 2 avocados
  • bunch of lettuce leaves
  • 1 tbsp. l. olive oil
  • 1 tsp. lemon juice

Preparation:

  1. Boil the eggs.
  2. Cook the defrosted shrimp for 3 minutes.
  3. We cut off the peel from the avocado, carefully cut it into two parts, removing the bone. We make a depression and cut off the top part of the pulp. Grind the cut out pulp.
  4. Crumble the boiled eggs.
  5. Mix chopped eggs, avocado pulp, shrimp, chopped lettuce, add olive oil and sprinkle with lemon juice.
  6. Place the salad in avocado boats and garnish with herbs.

Pistachio mousse with avocado

Ingredients:

  • 3 avocados
  • ½ cup honey
  • 1 cup unsalted pistachios
  • 1 tsp. lime juice
  • pinch of sea salt

Preparation:

  1. Soak unshelled unsalted pistachios in drinking water for three hours, then drain the water and dry the nuts by placing them on a clean kitchen towel.
  2. Pour the pistachios into a blender bowl, add honey, one tablespoon of water and blend until smooth. Transfer the pistachio mixture to a bowl and refrigerate for five hours or overnight.
  3. Cooled avocados (they can be put in the refrigerator along with the pistachio mass for five hours) peel, remove seeds, and cut into small pieces.
  4. Place the avocado cubes along with the pistachio mixture into a blender bowl, add one teaspoon of lime juice, a pinch of sea salt and a quarter glass of water.
  5. At high speed, beat the avocado and pistachios until smooth. Divide the resulting mass into molds, cover with cling film and put in the refrigerator for about five hours.
  6. Before serving, decorate the finished mousse with mint leaves or chopped pistachios - they can, for example, be additionally fried in a dry frying pan for flavor.

Egg roll with avocado and herbs

Ingredients:

  • 4 eggs
  • bunch of greenery
  • 3 tbsp. l. milk
  • salt to taste
  • ground black pepper to taste
  • melted butter to taste
  • soft cheese - 100 g
  • 1 avocado
  • 2 tbsp. l. water
  • 1 tsp. corn starch
  • 1 tomato
  • ½ lemon

Preparation:

  1. Whisk eggs, milk, water and starch. Add pepper and salt. Grease a frying pan with oil, place it over medium heat and heat it high.
  2. Pour a third of the egg mixture into the pan and fry until the omelette is firm. Then turn over and cook on the other side. Fry the remaining mixture.
  3. Peel the avocado and remove the pit. Cut the pulp into cubes and sprinkle with lemon juice to prevent it from darkening. Chop the greens. Cut the tomato into slices. Mix the pulp with cheese and herbs, add salt and pepper.
  4. Spread the omelettes with filling, wrap them into rolls and cut into smaller ones.

Pasta with avocado and cherry tomatoes

Ingredients:

  • 1 avocado
  • ½ lemon
  • ½ bunch green basil
  • 2 tbsp. l. olive oil
  • 250 g spaghetti
  • 100 g parmesan
  • 8 yellow and red cherry tomatoes
  • salt to taste
  • freshly ground black pepper to taste
  1. Preheat the oven to 200˚C.
  2. Wash the avocado thoroughly and cut in half along the entire length around the pit. Grasp it with both hands and, twisting, divide it into two halves. Remove the pit and use a spoon to carefully enlarge the hole so that a medium-sized chicken egg fits into it.
  3. Make a stable bottom for our avocado bowl by cutting off some of the skin. Place the avocado in the baking dish so that the halves stand straight and do not tilt.
  4. Separate the eggs into white and yolk. Fill the holes with egg white. Make sure it doesn't leak. Season with salt and pepper and place in a preheated oven for about 10-15 minutes.
  5. Then very carefully add the yolk to the white. Be careful, it may slip! Add salt and return to the oven for 5 minutes.
  6. Top with green onions or any other herbs. Serve hot.
  7. Make the glaze: beat one large avocado and powdered sugar in a mixer.
  8. Allow the finished brownies to cool, then frost them and place them in the refrigerator until the frosting has set.