Today I have a guest post from my friend, Alex Roberts. I’ve got an avocado on the counter and will try this recipe for breakfast tomorrow. Thanks, Alex! Visit his blog for other great recipes and beautiful photographs.
Baked Eggs In Avocado
By Alex Roberts
I recently moved to Paris from NYC, and I haven’t gotten my kitchen back up and running yet. I have a tiny, tiny countertop oven, and ample counter space. But that doesn’t mean I haven’t been cooking. Soon, I will get another KitchenAid, and the rest will be history. For now I’ve been sticking to simple (and delicious) recipes and creations, like this one, which is incredibly filling and good any time of day. I present to you Baked Eggs in Avocado.
Chances are you’ve already seen this. But there are a few tricks to getting the perfect baked egg inside of an avocado. Allow me to elaborate…
What you’ll need:
Add-ins of your choice
An oven, preheated to 350F
Slice your avocado in half. Remove the pit. Next, you will want to slice off a tiny bit of the round shell. You want your avocado to be sitting flat on the pan, not wobbling around and spilling your egg.
Now you want to use a spoon and shell out some of the avocado to make room for the egg. Don’t throw it away! You can put it right back on top of the egg.
We’re ready for the egg. Put your avocado halves on your baking pan. If you have large eggs, separate the white and the yolk or you may find a lot of it will pour over the edge of your avocado. This is annoying and frustrating, but easily avoided. After separating, add the yolk first, then pour however much egg white fits back into the avocado. Top with salt, cheese of your choice, bacon, ham, or veggies.
In these photos I used tomato and goat cheese. Bake for approximately 12 minutes, or until the yolk is cooked to your preference. Enjoy!