Eggs baked in avocado – another one of those recipes that I kept seeing on Pinterest until I decided I just had to give it a try. It’s good: the baked avocado is extra creamy, and the combination of avocado, eggs and salsa is a classic one, of course. Great for breakfast, or as a vegetarian dinner, accompanied by a tossed salad.
Makes 2 servings
Total time: 25 minutes
Prep: 10 minutes
Bake: 15 minutes
1 large, just-ripe Haas avocado
2 eggs – the smaller the better
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons cooked red salsa or tomato sauce
1. Heat oven to 450 degrees F. Line a baking sheet with foil.
2. Cut the avocado in half and remove the pit. Using a spoon, scrape out the center of each half – you want it to be large enough to accommodate a small/medium egg.
3. Season the avocado halves with salt and place on the prepared baking sheet. Break each egg into a small bowl, then carefully slide the yolk, and as much as will fit from the white, into the center of each avocado half.
4. Bake 15 minutes, or until whites are set. Remove from the oven. Allow to slightly cool, about 5 minutes (it will be too hot to enjoy straight out of the oven), then sprinkle with freshly ground black pepper and garnish with salsa. Serve as is with a spoon, or scoop out and spread on warm toast.
Nutrition per serving
Total Fat 17.6 g
Saturated Fat 3.3 g
Sodium 278.8 mg
Potassium 534.2 mg
Total Carbohydrate 8.8 g
Dietary Fiber 6.1 g
Sugars 0.4 g
Protein 7.4 g