It was quite the foodie weekend.
In honor of both Julia Child's 100th birthday (okay... I admittedly only learned this from a post on foodgawker...) and the change in the weather (the main reason), I made Smitten Kitchen's version of french onion soup from Mastering the Art of French Cooking.
It was soooo good that I would love to master making a smaller portion of it this fall for A Single Serving. The problem wasn't even that it made six or so servings, but it took FOREVER to make... In fact, by the the time the soup was done (two and a half hours later), I was so hungry that I forgot to take a food picture.
Anyone who knows me knows that I like to take food pictures. Indeed, I am sure that anyone who is Facebook friends with me has figured that out and has consequently blocked me from his/her news feed....
My ten-year-old sister Mia complains about it all the time: "Are you taking another picture for your blog, Gina?"
Well, at such a moment, she usually calls me "Evil Queen Regina," after the Once Upon a Time character, because that's what she does when I'm doing something that upsets her.
In striking contrast to Julia Child's french onion soup, here is a recipe that's a little healthier and quite a bit easier. Enjoy it in a snap for breakfast, lunch, or a snack! If you have leftovers, I find that they are best served cold. : )
Adapted from this recipe.
1 ripe avocado
Handful of grated Parmesan cheese (or cheese of choice)
Italian seasoning (optional... I used my favorite Bread Dipping Spice from Urzi's)
- Cut an avocado in half and pit it.
- Use a spoon to hollow it out so that the hole in it is larger.
- Put each avocado half in a small oven-safe dish (like a pie plate). Crack an egg into each avocado half.
- Top each egg with cheese, salt, pepper, and seasonings.
- Bake for 20 to 25 minutes at 350 degrees, or until the eggs are finished baking.