Small stuffed avocado with fried egg

Ingredients for 2 servings:

• 1 small avocado(s), ripe, (approx. 200 g)
• 2 tbsp butter, unsalted
• 1 lemon(s)
• 2 large shiitake mushrooms, dried
• 100 g water
• 2 g chicken broth, granulated
• 60 g chicken breast, chopped, fresh or frozen
• 8 g pepper, red, long, mild
• 8 g spring onion(s), only the green part
• 10 g carrot(s)
• 1 tsp glutamate (Aji-No-Moto, highly purified, alternatively salt)
• 1 tbsp sweet and sour hot sauce, Thai style No. 3 (see note)
• 2 tbsp egg whites
• 2 eggs, size M
• 2 pinches of salt
• 2 pinches of black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Avocado stuffed with a mixture of minced chicken, avocado, shiitake mushrooms, and vegetables. Baked and served with a fried egg. Recipe from Lombok, Indonesia.

For the mushrooms, heat the water, dissolve the chicken stock in it, and pour it over the shiitake mushrooms. Let it soak for 30 minutes. Squeeze the stock out of the mushrooms and use it for another purpose. Cut the mushroom caps into thin strips. Discard the tough stems. Weigh the frozen minced chicken and thaw it. Meanwhile, wash all the vegetables and fruit. Remove the stems from the peppers, slice them lengthwise, open them up, remove the seeds, cut them crosswise into thin strips, and use 3g of the strips for garnishing. Cut a piece off a carrot, peel it, and cut it crosswise into thin strips using a julienne peeler. Use only the green part of the spring onion. Cut a 10g piece crosswise into thin strips and use 3g for garnishing. Mix the vegetable strips well with the MSG and let it stand for 10 minutes. Then press out the fruit water by hand and discard it. Meanwhile, crack open two eggs and remove most of the egg whites. Leave the yolk and some of the egg whites in the larger part of the shell and set aside in the egg cup. Mix 2 tablespoons of the egg whites with the minced chicken and the sweet, sour, and hot sauce. Then stir in the vegetables and mushroom strips. Season the filling with salt and pepper and set aside. Wash the lemon, cut a section lengthwise on both sides, about 5 mm from the center. Discard the middle section, remove the seeds and juice the two outer sections, then throw it in the organic waste. Preheat the oven to 200 degrees Celsius (bottom heat). Wash the avocado and cut it in half lengthwise around the pit. Avoid pressing or squeezing at all costs. Use a slightly longer kitchen knife and DO NOT try to cut the pit in half. You will cut gently through the somewhat tough skin, almost effortlessly cutting through the flesh to the hard pit. Now cut the knife in a full circle around the pit. Put the knife away and hold the avocado in both hands. Separate the two halves with a quarter turn. Remove the pit and the brown pit skin. Slightly enlarge the opening with a semi-circular pitting spoon or similar tool to accommodate all the filling. Immediately brush the yellow avocado flesh with lemon juice, otherwise the flesh will turn mouse-gray. Mix half of the avocado flesh into the filling, and enjoy the rest with a pinch of salt. Level the underside of the avocado halves parallel to the top, about 5 mm thick. Line a baking dish with baking paper. Place the avocado halves on top. Fill the avocado halves with the filling. If desired, create a small plateau. Bake at medium heat for 30 minutes. Meanwhile, fry the egg yolks for garnish in a small pan with 1 tablespoon of butter each to serve with the fried egg and set aside. Cut the reserved vegetable strips crosswise into small cubes. Remove the baking dish from the oven, place the fried eggs on top of the avocado halves, and sprinkle with salt and pepper. Finally, sprinkle the diced vegetables on top and serve the avocados warm with baguette. Note: URL for “Sweet, Sour, and Hot Sauce, Thai Style No. 3”: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html