9 February 2017
This week at Knidos Cookery Club we have a guest post that combines two of our all-time fave foods: avocado and egg, dished up with olives, beetroot with walnuts and halloumi cheese.
Avocados love the mild winters of the Knidos region as the shores of the Mediterranean Sea provide ideal growing conditions for this large green fruit that’s packed with nutritious vitamins and healthy fats.
Our guest chef Jasha, who has worked in the hospitality industry in the UK, has kindly agreed to share her favourite way of combining eggs with avocado. Served up with pan-seared halloumi, olives and grated beetroot with walnut, this great dish sent us into brunch heaven!
One avocado per person
Two eggs per person
250 g pack halloumi cheese cut into four slices (enough for two people)
Black and green olives
A few scoops of olive paste
One grated large beetroot (raw or cooked) mixed with 50 g crushed walnuts and two teaspoons of sour cream or natural yogurt
Black pepper and red chili flakes
Slice the avocados in half and remove the stone. Be careful not to stab yourself in the hand as I once did – it’s apparently quite a common kitchen injury. Scoop out some of the flesh to leave a hollow space for the egg.
Place the avocado halves in a baking dish, round side down, and pour an egg into the scooped out shell. Grind some black pepper over each egg and bake the avocados in an oven pre-heated to to 200 c /gas mark 6 for 20 minutes or until the underside of the eggs are cooked. Finish the eggs off under a grill and then season with some red chili flakes and a grind of black pepper.
While the eggs are cooking, fry the halloumi slices in a non-stick or heavy-based frying pan until browned on both sides.
Serve the avocados immediately with the pan-seared halloumi, beetroot and walnuts, olive paste and olives and some doorsteps of fresh bread.