3 Easy Dishes You'll ALWAYS Have Time To Make

Photographed by Molly Cranna
At this point, we all know our way around a slice of avocado toast. Maybe we've even gotten fancy a few times with a fried egg or some crushed chili flakes on top. But, after eating the same dish brunch after brunch, we decided to look for some new uses for our favorite ingredient.
Ahead, find three easy recipes that are so absurdly delicious, they will have you seriously reconsidering your loyalty to avocado toast. Plus, we thew in some advice for choosing a perfectly ripe avocado, since there's nothing more disappointing than opening a stringy, overripe fruit, or having to wait days until it's ready to eat. Master these tips, and you're well on your way to a glorious spring.
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Photography by Aaron Graubart; Prop Styling by Alex Brannian; Food Styling by Jen Beauchesne.
How To Choose The Perfect Avocado

1. Color Check
If your avocado is green it's underripe. (We're talking about the usual Hass avocados we typically see at the supermarket, not the larger green Florida ones). The darker and closer to black your avocado is the riper it will be.

2. Feel Test
That said, you don't want a mushy, overripe avocado, either. Hold the fruit in your hand. You don't want it to be rock hard, a little give is good. But you also don't want it to feel completely squishy and if you can easily put a thumb print in it, that's just not the one.

Still unsure? Check out our foolproof avocado picking hack ahead.
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Photography by Aaron Graubart; Prop Styling by Alex Brannian; Food Styling by Jen Beauchesne.
The Hack
If you have a darker green or black avocado that you think feels ripe, but you're not 100% sure about your choice, do the butt test! On one end of the avocado there's a little stem that can be easily removed. If you pick it off and it's green underneath, your ripe feeling avocado is in great shape. If it's brown, then your pick is probably past its prime.
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Photography by Aaron Graubart; Prop Styling by Alex Brannian; Food Styling by Jen Beauchesne.
These are way easier than making real fries at home, not to mention healthier, too. We suggest putting out a few different dips for people to choose from — Sriracha mayo, honey mustard, or even BBQ sauce.
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Photography by Aaron Graubart; Prop Styling by Alex Brannian; Food Styling by Jen Beauchesne.
Baked Avocado Fries

Ingredients
2 avocados, preferably Hass
1 egg
1/4 tsp kosher or sea salt, plus more for serving
3/4 cup panko bread crumbs
Cooking spray

Instructions
1. Heat oven to 400°F. Line a rimmed baking sheet with foil and coat with cooking spray. Beat the egg and salt in a mixing bowl. Place the panko bread crumbs on a plate.

2. Cut each avocado in half, remove the pit then cut each avocado into about 6 to 8 wedges and peel. Dip the avocado wedges in egg, then dip into the panko crumbs, pressing the crumbs onto the avocado to coat completely.

3. Transfer wedges to the baking sheet. Spray wedges lightly with cooking spray. Bake until outside is crisp and starts to turn golden brown, about 15 to 20 minutes. As soon as the fries come out of the oven sprinkle generously with salt, to taste.

4. Transfer to a serving plate and serve with dipping sauce.

Sriracha Dipping Sauce

Ingredients
1/3 cup Greek yogurt
2 tbsp mayonnaise
2 tsp Sriracha sauce, or more to taste

Instructions
Stir the Greek yogurt, mayonnaise, and Sriracha sauce until completely combined.
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Photography by Aaron Graubart; Prop Styling by Alex Brannian; Food Styling by Jen Beauchesne.
We already put avocado on our eggs, so why not put eggs inside our avocados? This quick recipe will be your new go-to brunch staple.
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Photography by Aaron Graubart; Prop Styling by Alex Brannian; Food Styling by Jen Beauchesne.
Eggs In Avocados
Serves 2

Ingredients
Cooking spray
1 large avocado, preferably Hass
2 eggs
Salt
Freshly ground pepper
Optional toppings: crumbled cooked bacon, chopped green onions, minced fresh herbs, diced jalapeños, shredded cheese, pesto, salsa or tomato sauce.

Instructions
1. Preheat oven to 425°F. Lightly coat a small baking dish or ramekins with cooking spray (this will keep any extra egg from sticking).

2. Place each avocado half in the baking dish or ramekins. Using a spoon, scoop out a bit of the avocado to make a large enough hole to hold the egg.

3. Crack the eggs, one at a time and gently slide them into each avocado half; season with salt and black pepper.

4. Bake in the preheated oven until the egg white is cooked through, about 15 minutes. Sprinkle eggs with toppings.
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Photography by Aaron Graubart; Prop Styling by Alex Brannian; Food Styling by Jen Beauchesne.
This thick refreshing smoothie will make you want to throw avocado in the blender more often.
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Photography by Aaron Graubart; Prop Styling by Alex Brannian; Food Styling by Jen Beauchesne.
Avocado Smoothie
Serves 2

Ingredients
1 banana, peeled and cut into chunks
1/2 avocado, peeled and pitted
1/2 cup plain Greek yogurt
1/3 cup chopped pineapple
1/2 cup coconut water
1/4 cup ice, preferably crushed

Instructions
Add all the ingredients to the blender; cover and blend until smooth. Pour into two glasses and serve right away.
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