Recipe: Baked quail egg in avocado with crispy bacon

The month of August has flown past, and now we're at the end of our Little Thumbs Up "egg" event. Firstly, I would like to say thank you to everyone who have joined in the fun, I certainly had fun visiting each of your egg-cellent blogs and seeing what you have created for this event. I hope you had lots of fun cooking for your family as much as I did for mine. We have a total of 249 entries for this event, thank you so much for your support! Next month, Joceline will be hosting LTU with "pandan" as her chosen ingredient.

Next month, I will be hosting "Cook Like a Star" with Zoe and Mich, and we will be cooking Ree Drummond's recipes. You can check out her recipes here and join in the fun!

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Let me start by posing a question to you guys - I have one quail's egg and one regular hen's egg. I break both into a halved avocado and place it in the oven to bake. Which one do you think cooks faster?

If you guessed hen's egg, then you are right! I found it a little strange that the hen's egg which is at least 5x larger than a quail egg cooks in about half the time it takes to cook a quail egg in the oven. I think I need to try this again the next time I get a batch of quail egg to see if I was right the first time.

Back in June this year, I made avocado baked eggs. At that time, I used hen's egg and I had to scrape out some of the avocado flesh to make room for the egg. It gave me an idea to try it with quail's egg next time. One quail egg fits nicely into an avocado halve, but you can still scrape out some avocado flesh to make room for two quail eggs. What surprised me though was how long it took to cook the quail egg despite its smaller size. I also topped the avocado baked quail egg with some crispy bacon for extra colour, texture and taste.

I like mine with a runny yolk

Avocado baked quail eggs
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 18-20 minutes
Serves 2

Ingredients
2 avocado
2 or 4 quail eggs
Salt and freshly ground pepper
Dill
1 calamansi lime
2 streaky bacon, sliced thinly
1/2 tsp cooking oil

For the mashed avocado (optional)
Avocado, scraped from Step 3
2 cherry tomatoes, finely chopped
Salt and freshly ground pepper

1. Preheat oven to 180°C (no fan).

2. In a large frying pan, add the oil and bacon, and fry over medium heat for 2-3 minutes until crispy. Set aside.

3. To pit the avocado, first you need to find the stalk and remove it. Hold it horizontally, with a knife through the centre until you hit the seed then move the knife in a circular motion until you go all the away around. Twist the avocado halves in opposite direction and it will come apart easily into 2 halves. Sink the knife into the avocado seed and remove. If not using immediately, sprinkle the avocados with some lime juice to avoid discolouration.

4. You are now left with the hollowed out avocado halves. You have the option of using 1 or 2 egg per avocado. If using 1 egg only, then simply break the egg into the avocado halves. It should fit nicely. If using 2 eggs,  use a spoon and scrape some avocado flesh out so that it is large enough to accommodate 2 eggs. Season with salt and pepper.

5. Bake in a preheated oven for 18-20 minutes, until the egg white has set. Serve hot from oven, garnished with a sprig of dill and the bacon bits.

6. If you have scraped out some avocado flesh (from Step 4), prepare your mashed avocado. Mash with a fork, and then add the cherry tomatoes and season with salt and pepper. Serve with toast.

You can find the recipe for avocado baked (hen's) eggs here.

*I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.


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