Baked Eggs in Avocado: Two Ways
Posted by Lisa on February 18, 2016 / 9 Comments
Baked eggs in avocado might be the most simple, fast and nutritious breakfast. I’ve got two toppings to share with you, but the options are endless.
From gorgeous sunny skies on Taco Tuesday to rainy drizzle all in the same week. Yep, welcome to Southern California where the weather is always unpredictable in February. I’m fine with the rain (we sure do need it)…but I’d much prefer it to not rain on the same the day I have my POD storage unit delivered aaand when I need to be moving boxes in and out. Ahhh, Murphy’s Law, right?
As I’m still camped out at my parent’s place it seemed a bit silly to have my POD when my parent’s have plenty of storage space (hello – a big ol’ barn!). So I had it delivered over here this week. And even though I couldn’t unload it yesterday, I did peek inside and saw so many things I’d forgotten about. Funny how you forget what you have after two years. And even funnier is that I haven’t really needed my stuff in two years!
But you know what also happens after two years? You lose your key to the padlock on your POD and then have to use a disc grinder (that shoots out flaming sparks) to cut it off. Ha – true story!
So between the rainy drizzle and thinking I’d have to make a quick breakfast, I decided to whip up some baked eggs in avocado. A few years ago (when I first started eating real food) I stumbled on a couple of paleo websites that had baked eggs in avocado. And I remember thinking, how had I never thought of that?! It’s brilliant – especially from a nutrition standpoint. You get healthy, brain-sustaining fats from the avocado along with potassium (more than what’s in a banana), fiber and tons of other nutrients. From the egg you get protein, all the essential amino acids and numerous vitamins and minerals.
But to jazz up this baked avocado egg recipe, I decided to add a few toppings. On one avocado I added goat cheese and cilantro…and on the other I added bacon and chives. But then I had a dilemma. After eating one of each, I couldn’t decide which one I liked better.
If you’ve never made baked eggs in avocado before, I have a few tips for you:
- Make sure your avocados are room temperature and not refrigerated.
- Scoop out about 1-1.5 tablespoons of avocado to create enough room for your egg. But scoop wide versus deep. If you scoop deep, it will take longer for the egg to cook.
- Use large eggs. Extra large or jumbo will be too big for the avocado.
- Keep the avocados upright and level by using a small baking dish, ramekins, or even a muffin tray. I find an au gratin dish works perfectly.
- There are two ways to insert the egg. You can either gently crack the egg and let any whites overflow into your baking dish (it’ll happen). Or, you can crack the egg into a small bowl, then use a spoon to transfer the yolk into the avocado first and add just enough egg white to fit the cavity. Either way works.
Baking eggs in the oven also makes the tops cook faster than underneath, which is why the yolk looks overly-cooked. But it’s a little deceiving. When I sliced into these I got the most perfect, runny yolk (my fave).
- 2 avocados
- 4 large eggs
- salt and pepper, to taste
- 1 tbsp goat cheese
- 1 tbsp cilantro, chopped
- 1 tbsp cooked bacon, crumbled
- 1 tbsp chives, chopped
- Heat the oven to 425 degrees fahrenheit.
- Slice the avocados in half, lengthwise and twist to separate. Remove the pit and scoop out 1-1.5 tablespoons of avocado, creating a larger cavity.
- Place the avocado halves into a baking dish and gently crack one egg on top of each half.
- Bake for 15-20 minutes.
- Sprinkle with salt and pepper and add toppings.
Other recipes you might like: