The Emerald Nest: Truffle-Infused Baked Avocado with Crispy Prosciutto
A luxuriously creamy Hass avocado halved and filled with a rich, velvety golden egg yolk, baked to perfection. This low-carb masterpiece is garnished with shards of salt-cured crispy prosciutto, a whisper of white truffle oil, and a dusting of smoked paprika. Topped with fresh micro-radish greens and toasted hemp seeds, it offers a decadent, carb-free breakfast experience that balances earthy, salty, and buttery notes.
Recipe
Cook Time: 25 minutes
Servings: 2 servings
Ingredients
- •2 large ripe Hass avocados
- •4 large organic egg yolks
- •4 thin slices of premium prosciutto di Parma
- •1 tablespoon high-quality white truffle oil
- •1/2 teaspoon smoked Spanish paprika
- •1 tablespoon toasted hemp seeds
- •1/2 cup fresh micro-radish greens
- •Flaky sea salt
- •Freshly cracked black pepper
Instructions
- 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2Place the prosciutto slices on the baking sheet and bake for 8 to 10 minutes until perfectly crisp; remove and allow to cool before shattering into shards.
- 3Slice the avocados in half lengthwise and remove the stones. Use a spoon to scoop out about one tablespoon of flesh from each center to create a wider well for the yolk.
- 4Place the avocado halves into a baking dish, using crumpled foil to stabilize them so they remain level during the bake.
- 5Gently slide one egg yolk into each avocado cavity. Season with a pinch of flaky sea salt and freshly cracked black pepper.
- 6Lightly dust the tops with smoked paprika and bake for 12 to 15 minutes, or until the yolks are heated through and reach a jammy, velvety texture.
- 7Remove from the oven and immediately finish each avocado with a delicate drizzle of white truffle oil.
- 8Garnish with the crispy prosciutto shards, toasted hemp seeds, and a cluster of fresh micro-radish greens. Serve immediately.
Like this meal idea?