Photo by @CogntiveDish
When it was announced at the beginning of the year that The Great Gatsby – F. Scott Fitzgerald’s timeless but tragic, ultra-modern, jazz-age classic – was finally public domain, the angels wept. Writers, bibliophiles, and Muppet fans alike, rejoiced at the possibility of endless retellings, prequels, and Miss Piggy as the opportunistic Daisy Buchanan. So, what better time than to introduce to West Egg, a delightful amalgamation of baked avocado, eggs, and bacon to the wide-eyed, giddy masses. Read on as we pay culinary homage to one of the greatest novels of the twentieth century.
We eat first with our eyes
It was Apicius, the 1st-century Roman gourmand, who purportedly coined the phrase “we eat first with our eyes.” Color is as central to this dish as it is in Gatsby. Layered hues of verdant green, saffron, and amber are the prologue to a carefully crafted narrative rich in taste, texture, and tactile playfulness. As with any great story, the first bite is an impassioned appeal to the senses, designed to draw you in, tickle the taste buds, and keep you wanting more. By nature, humans are emotional creatures and feeding a need (literally and figuratively), be it nostalgia, comfort, joy, or something else, is the foundation of any recipe worth its salt.
A tasteful journey of self-discovery
What gave Gatsby his quality of “greatness”, his extraordinary ability for self-invention, we capture here as we reinvent our pitted protagonist. Like the titular character, the enigmatic avocado suffers from its own identity crisis, borne back ceaselessly between a fruit and a vegetable (it’s a fruit, by the way).
But exploring new flavors is an endless journey of self-discovery – the confluence of imagination, creativity, experimentation, and patience. In this version, it’s baked to perfection with eggs, bacon, and other goodies that will leave even the most nihilistic of Nick Carraways squealing with delight.
So beat on, epicurean explorers. Grab some avocados and reinvent yourself in the kitchen. You’ve got the green light.
Honestly, what’s more of an American dream than that?
And now here’s something I think you’ll really like →
Baked Avocado with Eggs and Bacon
2 medium ripe avocados
2+ pieces cooked bacon, crumbled
Fresh parsley or chives (optional)
Chili powder (optional)
Tabasco or other hot sauce (optional)
- Preheat oven to 425°.
- Cut avocados in half and scoop out some of the flesh so it’s wide enough to hold the egg.
- Place avocados upright in a square baking dish and arrange them so they won’t tip over.
- Crack the eggs inside the avocado taking care not to crack the yolk. Sprinkle with salt, pepper, and a tad chili powder – a pinch will do.
- Bake for 15 minutes or until egg whites are no longer translucent.
- Sprinkle with bacon, chopped herbs, and hot sauce.