FOOD

HOME COOKS: Celebrate with avocados

Pam Griffin
Tyler Margaretten’s Eggacados

This week we celebrate National Guacamole Day on Sept. 16 with recipes using avocados. Readers shared their favorites with The Log.

Tyler Margaretten, from Santa Rosa Beach and currently a freshman at Tulane University in New Orleans, shared her favorite avocado recipe with us. “When I’m not in the mood for the dining hall for breakfast, I make ‘Eggacados,’” she said.

Moona Joyner of Mary Esther shared her Avocado Pasta. “So easy and so tasty,” she said.

Katie Verrusio Watson toasts pumpernickel bread, adds slices of avocado and tomato and a dash of salt. “I eat it for breakfast, lunch or dinner,” she said.

Barry Braender likes to “mash the avocado, add 4 tablespoons of salsa, 3 shakes of Worcestershire sauce, 3 shakes of hot sauce, and 1/2 a Vidalia onion, chopped.

Brandy Thibault suggests, “Cut the avocado in half and grab a spoon.”

Eggacados

Avocado

Egg

Cut the avocado in half and remove the pit. If desired, scoop a little more avocado out to make the hole larger.

Separate an egg yolk from the egg whites. Place the unbroken egg yolk in the avocado hole and top it with the whites.

Bake at 450 for 12 minutes.

Use the excess whites to make scrambled egg whites to serve with your eggacados. Top with anything you want — salt, pepper, hot sauce, bacon bits, etc. 

Avocado Pasta

1-2 cloves of garlic

1/2 red chili, seeds removed

1 lime

2 ripe Hass avocados 

Salt

Black pepper

Splash of olive oil

Handful of fresh basil and parsley 

1 cup of grated Parmesan cheese

1 lb. linguine pasta

Make the sauce in the serving bowl; it does not require cooking. 

Chop the garlic and chili very finely and put them in a bowl. Squeeze the lime juice on top. 

Halve the avocados and remove the stones. Cube the avocado and add to the mixture. Chop the herbs and grate the cheese. Add salt, pepper, olive oil, chopped herbs and Parmesan, mix all the ingredients. Make sure the sauce is salty enough; otherwise, the result will be bland.

Boil the pasta until al dente in well-salted water. Drain the pasta in a colander, but make sure to save about 1/2 cup of the boiling water. Add the drained pasta to the avocado sauce and splash in some of the water and swirl all together. Add some Parmesan and black pepper on top and serve immediately. Serves 4.

Home cooks: September is National Chicken Month. Share your favorite chicken recipe on Facebook or email for next week’s column.