Baked Egg Avocado with Balsamic Vinegar

Two of my favorite foods are eggs and avocados. It makes perfect sense to combine the two in one great dish. This recipe is full of healthy fats and works well for breakfast or dinner. Our Pastamore Traditional Barrel-Aged Balsamic Vinegar finishes off this awesome dish with a nice touch of acid to cut through the richness. To avoid a mess be careful that the avocados are big enough or that the eggs are small enough that they fit into the scooped out avocado.

Ingredients:
2 large - avocados
4 - eggs
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
To taste - salt and black pepper

Directions:
1. Preheat oven to 425ºF.

2. Slice avocados in half and dispose of seeds. Scoop out approximately 1/4-1/3 of the center of the avocado flesh (more if the eggs are large). Place the avocados on a baking pan. It is easiest to use foil surrounding each avocado half to keep it level.

3. Carefully break an egg into a small dish or container. Pour the egg into one of the avocado halves. Repeat with remaining 3 avocados. Season with salt and black pepper.

4. Cook for 10-15 minutes or until egg whites have set.

5. Plate and finish with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Avocado Salmon Flatbread

I've been on a roll with the naan/flatbread recipes. They are duper delicious and are easy to throw in the oven after getting home from work. This recipe uses our Pastamore Sundried Tomato Harissa Oil and pairs it with smoked salmon, avocado, and parmesan cheese. The salmon brings a great flavor to the dish while the avocado is a nice creamy texture to contrast the crispy flatbread. This recipe would also be great with a final drizzle of Pastamore Meyer Lemon Oil.

Ingredients:
1 - flatbread/naan
1 Tbsp - Pastamore Sundried Tomato Harissa Oil
1/2 - avocado
2 oz - smoked salmon
1-2 oz - shredded parmesan cheese

Directions:
1. Preheat oven to 375º F.

2. Spoon the Pastamore Sundried Tomato Harissa Oil onto the flatbread and spread evenly. Lightly shred the smoked salmon and place on top of the flatbread. Place onto foil or a baking pan and put into the oven. Cook for 12-15 minutes or until desired doneness has been reached.

3. Cut avocado in half. Use a knife to score the flesh from top to bottom making 6-8 slices. Use a large spoon to scrape out the avocado from the skin without breaking the slices. Lay the slices on top of the flatbread and top with the shredded parmesan.

4. Slice into 4-6 slices. Serve and enjoy!