Avocado Toad-in-a-Hole With Ham and Salsa Verde
Avocado Toad-in-a-Hole With Ham and Salsa VerdeIngredients
- 8 ounces tomatillos, husked, rinsed, and quartered
- 1 small yellow or white onion, quartered
- 2 cloves garlic, smashed
- 1 medium jalapeño, halved, seeds removed
- 3 tablespoons fresh lime juice (from about 2 limes)
- 1/3 cup chopped fresh cilantro
- 3/4 teaspoon sea salt
- 2 ripe avocados
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 teaspoon olive oil
- 6 ounces diced baked ham
1. Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F.
2. Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use.
4. Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes.
5. Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde.