Hard-Boiled Egg Whites with Avocado
This rustic dish has an unexpected combination of textures that works beautifully. Neither the egg whites nor the avocados have cholesterol, and the fat in the dish is monosaturated (the "good" fat). If you keep hard-boiled eggs in the refrigerator, you can make this breakfast at a moment's notice.
- Servings: 4
Photography: Lisa Hubbard
Source: Martha Stewart Living, December 2004
- 8 large eggs
- 2 avocados, preferably Hass
- 1/4 teaspoon coarse salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
Cover eggs with cold water in a large saucepan; bring to a boil. Remove pan from heat. Let eggs stand, covered, 8 minutes; transfer with a slotted spoon to an ice-water bath, and let cool. Peel eggs. Separate yolks from whites (reserve yolks for another use).Tear whites into 1-inch pieces; divide among four bowls.
Halve and pit the avocados. Using a spoon, scrape out pieces; divide among bowls with egg whites. Divide salt among servings, and season with pepper. Drizzle each serving with 3/4 teaspoon oil.