Baked “Egg” Avocado|Tomato Citrus Salad

Serves: 2-4
Total Time: 35 minutes


1 Lg. Hass Avocado (Cut in Half, pit removed)
4 oz. Pancetta (See method below)
1 Roma tomato (Thinly Sliced)
¼ Medium Red Onion (Thinly Sliced)
2 eggs (At room temperature)
1 Tbsp. Cilantro (Minced)
Kosher Salt (To Taste)
Cracked Black Pepper (To Taste)
1 tbsp. Olive Oil
1 tbsp. Lemon Juice



Pre-heat oven to 400°F.

Pre-heat sauté pan, Add pancetta and cook on high for 2 minutes. Turn the heat to medium and cook until crisp. Tilt the pan to let the rendered fat run away from the pancetta and remove with spoon. Reserve rendered fat for another day. Set pancetta aside.

Crack the eggs into 2 separate bowls without breaking the yolk. Set aside.
Pour 2 small mounds of kosher salt onto a tray for baking. Place the two halves of avocado round side down. Add 1 egg to each of the avocados, this part has to be done with love. A trick is to take a tablespoon and scoop out the yolk, place it in the hole than add egg whites. Note: Not all the egg whites are going to fit in the whole. On to the easy part, place in the oven at 400°F for 25 minutes.
In a bowl add lemon juice, olive oil, season with salt and pepper. Whisk ingredients together to create the dressing.

In a separate bowl add tomatoes, onion, cilantro, 1 tbsp. of the dressing, and toss together. Place in fridge to let the flavor develop, kind of like a quick pickle.
Serve salad with the avocado and sprinkle pancetta over it.


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