Ask Foodservice

September Newsletter

September Newsletter

Posted September 5, 2015

Breakfast Twist: Baked Eggs with Avocado

If you still think the avocado is only good for making guacamole or adding to a salad, you must not have tried it as a delicious way to start the day! Avocados — which are a great source of healthy fats — can give your breakfast menu a boost.

Halve an avocado, remove the pit, and then break an egg into each avocado half. (You may need to scoop out some of the avocado to make room for the entire egg.) Season with salt and pepper, or spice things up by sprinkling it with some cayenne pepper.

Place the avocado halves in an oven that’s been preheated to 425 degrees F, and bake about 15 minutes, or until the egg is cooked through. Before serving, dress with your choice of toppings — bacon, chives, chopped onions, jalapenos are great options.

Keeping It Green

Avocados can turn brown pretty quickly after they’ve been cut into, but did you know there are a few easy tricks you can use to help them keep their green?

If you’re planning to serve avocados but need to prepare them in advance, use these professional tricks to maintain their glowing green color:

—Brush lightly with lemon or lime juice. The juice serves as an acidic agent and keeps the avocado from turning brown.

—Cover it tightly with plastic wrap. Make sure the wrap touches the skin; protecting the meat of the avocado from air prevents oxidation, or browning.

—Place it in a small container (the less air around it, the better) and include a sliced onion.

The only way to keep your avocado as green as the moment you cut it open is to wait until the last minute to serve it, but these methods can help delay browning when you need to plan — and prep — in advance.

Play it Safe When Preparing Avocados

Avocados are one of the cleanest foods around, thanks to the fact that they’re grown on trees and never touch the ground — and they have thick skins to boot. But this doesn’t mean you can ignore the rules of food safety when preparing avocados.

Washing the skin thoroughly before cutting or peeling, and then drying it thoroughly with a clean cloth or paper towel, will prevent any bacteria on the skin from contaminating the fruit.

Perhaps the most important thing you can do to ensure food safety when preparing avocados is to be aware of the possibility of cross-contamination in your food preparation area. One of the most common causes of contamination comes from food prep surfaces, so keep your avocado preparation area separate from other foods such as meat and seafood.