The cantaloupes needed to ripen a few more days, but the avocados were at peak and needed to be used. How was I going to use up ten large avocados in a hurry?
In talking with Amber about them a little while ago, I discovered that she had frozen her avocados in halves. I didn't realize that avocados could be frozen! Wow! 😲
After talking with her, and doing a little further research on the California Avocado site, I decided to turn our avocados into guacamole and freeze it that way.
I saved back two avocados to be eaten fresh. We love them in salads, made into deviled egg filling, baked in the oven with bacon and eggs (see recipe below), and a variety of other ways.
The remaining eight avocados I turned into guacamole (avocados peeled, pitted, and mashed mixed with lemon juice, garlic powder, onion powder, and salt to taste).
Then I divided it into half-cup portions and wrapped each portion tightly in cling-wrap and flattened to about the size of a deck of cards.
Out of eight large avocados I ended up with twelve pre-made packages of guacamole.
To be used they just have to thaw in the fridge overnight.
To find out more about avocados and how to freeze them visit the California Avocado page by clicking HERE.
AVOCADO, BACON, AND EGGS
1 avocado
2 eggs
2 strips of pre-cooked, crumbled bacon
Cut the avocado in half and remove the pit. Scoop out enough avocado to make a hole that matches the size of your egg.
Stabilize avocado halves by balancing them upright, and level, on the top of a muffin tin. Crack an egg into each avocado half and top with crumbled bacon. I added a sprinkling of black pepper over ours, but you can season, or not season, as you choose.
Bake in a preheated 425 degree oven for 15 minutes or until eggs are cooked through.
1 avocado
2 eggs
2 strips of pre-cooked, crumbled bacon
Cut the avocado in half and remove the pit. Scoop out enough avocado to make a hole that matches the size of your egg.
Stabilize avocado halves by balancing them upright, and level, on the top of a muffin tin. Crack an egg into each avocado half and top with crumbled bacon. I added a sprinkling of black pepper over ours, but you can season, or not season, as you choose.
Bake in a preheated 425 degree oven for 15 minutes or until eggs are cooked through.
Until next time...
~Rebecca
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So good that you did not waste the food that was given to you. I like that you included a recipe. Blessings, xoxo, Susie
ReplyDeleteWonderful blessings and good putting up! I'm taking a quick break from making bread and butter pickles.
ReplyDeleteHugs,
Laura
It's been years since I've put up bread and butter pickles, Laura! Sounds yummy! (((HUGS))) <3
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