Try Sam Talbot's Mind-Blowing Avocado Recipe and You'll Never Go Back to Avocado Toast Again

Avocados have overrun the food world—inspiring avocado-focused restaurants and endless plates of toast in every hip café across the country — but we're still not over them (even though one London restaurant has decided to pull the plug). Sure, there are dips and smoothies and salads and endless ways to work them into your everyday meals. And of course, there's avocado toast, dressed up in a mind-boggling variety of ways: hot sauce, fresh herbs, cheese, tomatoes, radishes, bacon, and on and on.

But Top Chef alum Sam Talbot has a whole new take on avocados that skips the toast entirely. Instead, the avocado replaces the bread in this fun riff on classic toad-in-a-hole (aka an egg cooked in the center of a piece of toast). He dresses it all up with crispy ham and a spicy salsa verde, resulting in a delicious dish that'll become your new go-to avocado fix.

Get the recipe from his new cookbook, 100% Real, below.

Avocado Toad-In-A-Hole With Baked Ham And Salsa Verde

Hands-on: 25 minutes Total: 45 minutes Serves 4   

I love taking a whole avocado and cracking an egg in it. It is a fun, healthy take on the classic toast-and-egg recipe.

• 8 ounces tomatillos, husked, rinsed, and quartered
• 1 small yellow or white onion, quartered
• 2 garlic cloves, smashed
• 1 medium jalapeño chile, halved, seeds removed
• 3 tablespoons fresh lime juice (about 2 limes)
• 1⁄3 cup chopped fresh cilantro
• 1 teaspoon fine sea salt
• 2 ripe avocados
• ¼ teaspoon black pepper
• 4 medium eggs
• 1 teaspoon olive oil
• 8 ounces diced baked ham

1. Preheat the broiler with the oven rack 6 inches from the heat. Line 2 rimmed baking sheets with aluminum foil. Spread the tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes on each side. Remove from the oven, and cool 20 minutes. Reduce the heat to 425°F.

2. Process the charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl, and stir in 3/4 teaspoon of the salt. Chill until ready to use.

3. Cut each avocado in half; remove and discard the pits. (To keep the avocados level, slice about 1/4 inch from the back of the avocado halves so they will sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado for another use.) Sprinkle the avocados with the black pepper and remaining 1/4 teaspoon salt; place on a second foil-lined, rimmed baking sheet.

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 the eggs into a bowl, and, using the eggshell, scoop 1 yolk into each hot avocado. Add enough egg white to fill the hole completely. (Discard the remaining egg whites.) Cover the avocados with foil, and return to the oven. Bake until the whites are set and the yolks are runny, about 5 minutes.

5. Meanwhile, heat a medium skillet over medium-high, and add the olive oil and diced ham; cook until browned and the edges are crispy, about 4 minutes. Sprinkle the avocado halves with the crispy ham and remaining chopped cilantro. Serve with the salsa verde.

TIP: You can double up on the salsa verde and keep it in the fridge for up to 1 week.

Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.