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.