via @gzchef
From last week’s “The Next Iron Chef”:
This is Geoffrey Zakarian’s crispy avocado with fried egg, toad in the hole style with our delicious recommended pairing, Clotilde Davenne’s crémant de Bourgogne.
Recipe and Instructions for preparing it:
One Avocado
Three Organic Egg Yolks
Cormeal for Dusting
Salt
Pepper
Smoked Paprika
Lime Juice
Fresh Cilantro
Whole Butter
Freshly Grated Pecorino Romano Cheese
Extra Virgin Olive OilPreparation:
Slice the avocado with its skin, 1 inch thick, preserving the hole. There should be enough for three portions per avocado.
Warm the butter in a Teflon pan until it is bubbling.
Salt and pepper the avocado slices. Squeeze a bit of lime juice on them to prevent oxidation. Season both sides with smoked paprika and cornmeal. Place them in the buttered pan until golden on one side then flip. Once both sides are golden, gently add the eggs directly into the holes. Then place them in a 350 degree oven for three minutes. Serve with cilantro on top, sprinkled Pecorino Romano Cheese, and drizzled Exrtra Virgin Olive Oil.
