baked egg avocados

You know when you prepare a meal and the family takes one look and says absolutely nothing – dead silence.  Yep, that’s how this one was received.  Truth is, the hubby doesn’t like eggs unless the yolks are cooked solid. Sometimes, it’s cook’s choice and this gal gets her way 😉   I love eggs prepared nearly any way I can get them.  That goes for avocados too.  Put these two favorites together…well now, that’s just plain fabulous in my book. Tip: Don’t be shy with seasoning.  Eggs and avocados require a bit of sea salt and freshly cracked pepper to showcase themselves!

hope these make your belly smile…

Adapted from White On Rice Couple

1 large avocado (per person)
2 eggs (per avocado)
Several slices of super crispy bacon
Toast, optional but recommended
Sea salt, to taste
Fresh cracked black pepper, to taste
Hot sauce, optional

Directions:  Preheat oven to 425.  Halve the avocado’s and remove the seeds.  Carefully hollow out each side a bit bigger to create room for the egg.  Place avocado halves in a baking dish in such a way that they support each other and won’t fall over.  Season with a bit of sea salt and black pepper.

Fancy preparation method: carefully separate the yolks and whites.  Fill each avocado with one yolk and then spoon in just enough egg white to fill the remaining available space.

Quick preparation method: carefully crack each egg and pour it into the hollowed portion of the avocado.  Know that some of the egg white will overfill into the baking dish.  It’s a bit less beautiful, but still delicious nonetheless.

Season the egg with sea salt and black pepper.  Bake for 15 to 17 minutes, depending on your preferred egg doneness. While the avocados are baking, roughly chop the bacon and toast the bread.  When the eggs are cooked to your liking, top each avocado with the crumbled bacon.  Serve alongside the toast.

Scoop out some of the egg avocado goodness and slather it on the toast.  If you’re feeling edgy, add a couple of dashes of hot sauce!


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