Baked Egg Avocados
Sometimes, I “share” an idea on my Fountain Avenue Kitchen Facebook page. It might be a recipe from another website that I think looks delicious, or perhaps just a helpful hint or novel idea that had never occurred to me.
This is one of those shares that I was inspired to try right away. I have a recipe for eggs baked in a baked potato, which I adore. This seemed heavenly, too, and it is. Mash it all together and eat with toast, if desired. I ate one of these alongside a sliced, summer-ripe tomato and some slivered basil and chives. Healthy…delicious…EASY!
By the way, it occurred to me that broiling could be a good way to cook the egg more quickly. If I try this, I will report back. If anyone else tries it first, please comment! Baking does cook the avocado to a creamy consistency which I found quite nice. Broiling would, I think, keep the avocado a bit firmer.
- Avocado, cut in half and pit removed
- 1 egg per avocado half
- kosher salt and freshly ground pepper to taste
- herbs for garnish (optional): basil, chives, dill
- Preheat oven to 350 degrees.
- Scoop enough avocado out to make room for one egg. I just ate that right away. I also made my first hole too small and had a little egg-white overflow. This made me realize that lining the baking pan with foil is a good idea! One large egg is about 1/4 cup, by the way.
- Crack the egg into the avocado and place on a baking sheet or pan (that you have lined with foil or greased for easy cleanup if you spill).
- Bake for about 20 minutes or until the egg is cooked to the degree of your liking. Check a bit early and watch carefully the last few minutes.
- Sprinkle with salt and pepper and herbs of choice.