Avocado Egg Cups

Eggs and avocados unite, and it’s a delicious story to tell!

The other day I made these lovely Avocado Egg Cups; a great recipe…with a couple of minor tweaks!

To start, combine 2 peeled avocados, 6 hard-cooked eggs, and 2 finely chopped green onions and whirl briefly in a blender, food processor, or chop very fine. The mixture should be relatively smooth but not too mushy. Sometimes air pockets prevent smooth blending, so if your blender seems to slow down, just stir between short spurts of blending.

Tip: If you need a fool-proof method for hard-cooking eggs, click how to hard-cook eggs.

After the blending is complete, add ½ tsp (2 mL) of ground dried chili peppers, ¼ cup (50 mL) fresh minced parsley, 2 tbsp (30 mL) white balsamic vinegar, and ½ tsp (2 mL) salt, and mix well. Tip: The original recipe called for 2 tsp (10 mL) of salt, but I found the final result too salty, so I have reduced it here for you.

Serve the mixture in lettuce cups or lettuce rolls. Tip: You can just rip some lettuce leaves into pieces and spoon about 1 tbsp on each. I would suggest making small bite-sized portions to make them easier to handle and eat. This definitely makes quite a few portions. I would say, with bite-sized pieces, it should make about 12-24 servings.

This recipe would be great to use as a dip for veggies, whole grain crackers or chips too! Try this recipe out for yourself. It’s a refreshing taste for summer!

Do you have any questions about cooking with eggs?  Send us an email.

For a Printer-Friendly version of this recipe, please click Avocado Egg Cups. You can also check out MEF’s egg recipe collection for more delicious egg recipes!
 

The Egg Lady

Eggs N’ Ham

The Egg in Ham Cup recipe was next on my list, so I tackled it over the weekend. I didn’t have a ramekin or custard cup so I used a microwavable mug. Worked like a charm. I was supposed to spray the inside with vegetable spray, but of course, I forgot to pick some up, so I used the butter trick again to coat it. I placed my rosemary ham (yum!) around the inside edges of the cup, and sprinkled in the chopped onion and half of the Cheddar cheese. To be honest, I just shredded the cheese right into the cup and “eye-balled” it… You can never have too much cheese.

In a separate bowl, I cracked the eggs, although I almost cracked them directly into the cup. Phew! That was close. Disaster averted. Next, the recipe called for beating together the eggs with pepper and yogurt or sour cream (I used sour cream). No need for electric beaters…my trusty whisk did the trick.

I mixed everything up and poured it into my cup. Then I added the fresh parsley and remaining cheese. I don’t like to use plastic wrap in the microwave so I just used a plate on top of the cup and left a space for venting. I put it in the microwave on medium-high (70%) for 3 minutes. I heard a few popping sounds, but that’s normal. When I removed it from the microwave and let it stand for a minute, it wasn’t quite done. I stirred it up a bit and put back in the microwave for another minute. (Remember, times will vary with different microwaves…mine is weak…).

After the extra minute, I let it stand again and then ate it right out of the cup. I had to cut up the ham a little since it was in larger pieces but, it was DELICIOUS! Wow. The eggs were very fluffy and it was so creamy!
I would definitely recommend this recipe. It’s quick, easy, and yes, even I can make it!

See the full recipe details below:

Ingredients:
Vegetable Spray
1 slice deli ham
1 green onion, finely chopped
2 tbsp (30 mL) shredded Cheddar cheese, divided
2 eggs
2 tbsp (30 mL) low fat plain yogurt or sour cream
Freshly ground pepper, to taste
2 tsp (10 mL) finely chopped fresh parsley

Instructions:
Spray a 10 oz (300 mL) microwaveable ramekin or custard cup with vegetable spray.  Place ham slice in ramekin.  Sprinkle with onion and 1 tbsp (15 mL) shredded cheese.  In a small bowl, beat together eggs, yogurt and pepper until blended; pour into ramekin.  Sprinkle with parsley and remaining cheese. Cover loosely with plastic wrap, turning it back slightly to vent. Microwave on MEDIUM-HIGH (70%) for 2-1/2 to 3 minutes or until cooked as desired.  Remove from microwave but do not remove plastic wrap; let stand for 1 minute.  Remove plastic wrap and serve.

Makes 1 serving.

Tip: You can use a microwaveable mug or cup instead of a ramekin or custard cup.

Suggestion for Complete Meal: Serve with orange wedges, toast and a glass of milk.

Preparation: 5 minutes
Cooking: 2-1/2 minutes

Visit http://www.eggs.mb.ca/recipes-collection.html for more mouth-watering egg recipes. Next on my list…Egg Salad Waldorf… a nice recipe for springtime!

The Egg Lady