Author Notes: This never ceases to wow the guests at our Sonoma County bed and breakfast inn, The Gables Wine Country Inn. —Laurence at the Gables
Serves: 2
Ingredients
The Avocado
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1
Avocado
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3
Cherry Tomatoes
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1
small Shallot
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1/4
teaspoon Garlic Powder
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1/4
teaspoon Onion Powder
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1/2
teaspoon Thyme
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3/4
teaspoon Crushed Red Pepper
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4
grinds Fresh Ground Pepper
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2
tablespoons Olive Oil, divided
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2
Eggs, poached
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4
tablespoons Roasted Red Pepper Coulis
Roasted Red Pepper Coulis
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1
Red Bell Pepper
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1
Clove Garlic
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1/2
small Shallot
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1/3
cup Olive Oil
-
1
pinch Sugar
-
1
Salt and fresh ground pepper
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2
dashes Tabasco sauce
Directions
The Avocado
- Mince the shallot and quarter the tomatoes.
- Cut the Avocado in half, remove the seed, scoop out the flesh then slice through most of the length of the avocado and fan out, hollow side up, on a greased baking sheet.
- Sprinkle the avocado with the salt, pepper, onion and garlic powder, thyme and crushed red pepper. Drizzle with olive oil.
- Sauté the tomato and shallot in a tablespoon of olive oil with a slight pinch of salt and pepper, 2-3 minutes. Scoop the tomato/shallot on to the avocado.
- Roast the avocado in a 350F preheated oven for 15 minutes.
- Poach the 2 eggs.
- Plate the roasted avocado and top with a poached egg and cover with the red pepper coulis.
Roasted Red Pepper Coulis
- Char the red pepper on a grill or stove top. Place the pepper in a bowl, cover with plastic wrap and allow to cool then peel off the charred skin and remove the seeds.
- Place the roasted pepper and remaining ingredients in a food processor and blend until smooth. Adjust seasoning to taste.