If you’ve never baked an egg in an avocado, put down the phone, tablet, laptop, or whatever your electronic tool of choice is and go do so immediately.
Egg and avocado is the flavor combination to top all other flavor combinations. Rich, savory, and creamy. You will leave the plate clean and feel like you ate better than a king.
“But, isn’t that a lot of fat?” If you mean a lot of healthy, good-for-your-cholesterol-levels-and-heart kind of fat, than yes! Eat these bad boys in moderation (there is such a thing as too much of a good thing), but don’t think for a second that chowing down an eggy avocado remotely falls under the same category as scarfing down a bacon double cheese burger.
An egg baked in an avacodo is simple to make, pretty to look at, and tasty enough to serve on your Sunday to host brunch (10 bucks says your guests will be awe stricken by how smart you are to think to cook an egg in an avocado).
So now, go! Cut, break, and bake!
1 large avocado
2 small eggs
salt and pepper to taste
garnish suggestions: hot sauce, sliced green onions, or salsa
Preheat oven to 425 degrees F and arrange two ramekins on a baking sheet. Slice avocado in half lengthwise and remove the pit. Scoop out a little of the meat of the avocado (and eat it! Don’t waste avocado!!) to make room for the egg (but, you will still probably have spillage over the egde of the avocado and that is just part of the glory). Place each half of the avocado in a ramekin and carefully crack an egg into the hole of each avocado half. Season with salt and pepper and bake for 18-23 minutes (based on how runny you like your egg yolk). Remove from ramekin and transfer to serving dish, topping with garnish of choice.