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Avocado Egg Boats with Bean Salsa

Serves 4.


    Egg, cleverly baked inside an avocado and then adorned with colourful salsa, makes it feel like you’ve headed out for a fanciful brunch without leaving the comfort of your own kitchen. In fact, this meal works perfectly for breakfast, lunch, or a weeknight dinner. To keep each avocado half more level so less egg white seeps out onto the baking sheet, try folding up some parchment paper and placing it under the stem end of the fruit.


    Cold shoulder

    Soaking raw onion in cold water for about 15 minutes helps reduce some of its bite without sacrificing the great crunch. Try the same trick for onions to be used in salads.


    Avocado Egg Boats with Bean Salsa


    • 2 large avocados, halved and pits removed
    • 4 large organic eggs
    • 1/4 tsp (1 mL) salt, divided
    • Pinch of black pepper
    • 1/2 cup (125 mL) diced red onion
    • 1 cup (250 mL) cooked or canned black beans, drained and rinsed if using canned
    • 1 small yellow or orange bell pepper, diced
    • 1 cup (250 mL) cherry tomatoes, quartered
    • 1/3 cup (80 mL) chopped cilantro
    • Juice of 1/2 lime
    • Hot sauce (optional)


    Per serving:

    • calories315
    • protein13g
    • fat20g
      • saturated fat4g
      • trans fat0g
    • carbohydrates25g
      • sugars3g
      • fibre12g
    • sodium227mg



    Preheat oven to 400 F (200 C). Scoop out about 1/3 of the flesh from middle of avocado halves. Dice removed flesh and set aside.


    Place avocado halves on parchment paper- or baking mat-lined baking sheet and carefully crack 1 egg into the well of each avocado half. There might be a little overspill of egg white. Season with pinches of salt and pepper. Bake until eggs are to desired doneness, about 17 minutes for still-runny yolks.


    Meanwhile, place red onion in bowl of cold water and let soak for 15 minutes. Drain and toss with reserved avocado, black beans, bell pepper, tomatoes, cilantro, lime juice, and a couple of pinches of salt.


    Place avocado egg boats on serving plate and scatter salsa about. Top with hot sauce, if desired.



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    Fresh Oysters with Cucumber Mignonette

    Fresh Oysters with Cucumber Mignonette

    Many factors influence the taste and texture of oysters; from the farming methods and geography of where they’re raised, to water salinity, temperature, diet, and of course the length of time they’ve been out of the ocean before they’re on your plate. It’s not surprising that my favorite oyster farm happens to be where I’m from, D’Eon Oyster Company in Nova Scotia. There are hundreds of oyster varieties in the United States alone and I recommend visiting an oyster farm if you have an opportunity. Many farms host summer events and there’s nothing like a freshly shucked oyster with a glass of bubbly on a hot day. Oysters are versatile and can be eaten raw, pickled, fried, grilled, or even poached. Eating them raw with just a little bit of mignonette on top is classic. The vinegar mixes with the oyster’s brine and together it’s a perfect combination.