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...The best bite at a recent avocado-themed breakfast held at Ina’s in Chicago was almost too pretty to eat. To do so, we had to break through a perfectly cooked egg that rested neatly inside a halved avocado—a simple but fresh presentation that justified chef-owner Ina Pinkney’s nickname, the “breakfast queen.” Pinkney halved an avocado, scooped out the middle and sliced off a bit of the bottom to keep it flat on the plate, and then cracked an egg inside. She then simmered it in a water bath until the egg was steamed and the avocado oil warmed, “making it even creamier,” explains Pinkney. A sprinkling of smoked paprika and fire-roasted red tomatillo sauce on the side added color and more flavor to the creamy, decadant morning bite.

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