Baked Eggs in Avocados
Baked Eggs in AvocadosI
ngredients:
1 Avocado cut in half, pitted
2 eggs
Salt and pepper, to taste
Topping of choice (some suggestions: parmesan, chili flakes, balsamic, oregano, basil, turkey bacon, etc.)
1 Avocado cut in half, pitted
2 eggs
Salt and pepper, to taste
Topping of choice (some suggestions: parmesan, chili flakes, balsamic, oregano, basil, turkey bacon, etc.)
Instructions:
Preheat oven to 375°F. Using a small piece of aluminum foil, create a ‘bowl’ or ‘boat’ in which to bake your Egg in avocado. Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil ‘bowl’ and crack the egg into the hollow. Top egg with salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness (about 15 minutes should give you a tender yolk without runny whites). Serve warm.
Preheat oven to 375°F. Using a small piece of aluminum foil, create a ‘bowl’ or ‘boat’ in which to bake your Egg in avocado. Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil ‘bowl’ and crack the egg into the hollow. Top egg with salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness (about 15 minutes should give you a tender yolk without runny whites). Serve warm.