Avocado & Prawn Eggs Concote
Oct 19th, 2007 by Dani
It’s Friday again so quick cook night here. Due to a series of small mishaps I didn’t get to gym last night either so I’m determined to go tonight. Although maintaining enough energy for a 7pm trip to gym will be difficult as I’ve been up since 4am courtesy of a nasty bed wetting incident. The first born, not me. So we need something quick that can be cooked easily in batches. We only need a light meal as we tend to have a hearty lunch after swimming and The Breadwinner gets a two course lunch provided at the office on Fridays.
Avocado & Prawn Eggs Concote
125 g blue cheese
1/2 red onion, sliced
1 avocado
1 cup cooked prawns, shells removed
handful baby spinach
2 eggs per person
toast soldiers to serve
Preheat oven to 180 degrees. Lightly grease ramekins. In the bottom of each one, place a few spinach leaves, top with a little red onion, avocado, prawns and cheese. Break 2 eggs over the top. Don’t break the yolk though. Place ramekins in a baking dish and pour boiling water into baking dish until it is half way up the sides of the ramekins. Place in oven for about 25 mins or until egg white is cooked through.
Rocket Salad
Rocket
1 red capsicum, sliced
1/2 red onion, sliced
1 tomato, cut into wedges
Sliced cucumber
handful toasted pinenuts
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 clove crushed garlic
Toss first 6 ingrdients together in a bowl. Shake last three ingredients together in a jar. Dress salad just before serving. Or dress individually on plates if you think there will be salad leftover, that way it won’t go soggy.
