Try this fun paleo breakfast when you’ve got a little extra time: Hot-out-of-the-oven eggs baked in avocados!
I’ve seen this interesting idea a few times before, so I finally decided to give it a whirl myself last weekend. Oh my…so glad I did!
I love avocados anyway, so I figured baking them with fresh-cracked eggs inside would be amazing. It was! Since your oven time is only around 10 or 15 minutes, the avocado still tastes like an avocado – just warm and creamy with a slight smoky flavor. Mmm…so good!
Of course I couldn’t leave these well enough alone, so I added some toppings after they came out of the oven. I grabbed stuff we had on hand – but you could obviously top these with just about anything. I sprinkled some pre-cooked bacon on top of one (and then added some hot sauce after taking the picture!) My hubby staked his claim on the other baked egg avocado, so he loaded his with some leftover salsa and a few fresh jalapeno slices to perk things up. Awesome…we both enjoyed these…different and delicious!
So listen, these are easy if you want to give them a try. Just cut your avocados in half and remove the stones. Scoop out some more of the flesh (maybe a tablespoon or so) in each one so you have a larger hole to hold the egg.
And this is important…you want to support your avocados to keep them from rolling over. So, try individual ramekins, a small baking dish, or even a muffin tin – anything that you can wedge your avocados into nice and snug so they won’t tip over. (Tip: Line whatever you use with foil or parchment paper…some of the egg white is bound to slip out and baked-on egg is not fun to clean!) [av_sidebar widget_area=’Lockerdome’ av_uid=’av-m2ruvb’]
Crack an egg into the enlarged pit area of each avocado. Give each a dash of salt, pepper, and any seasonings you like – you can always add more later when they come out of the oven.
Bake at 425°F for around 10 to 15 minutes – just until your egg whites set but the yolks are still a bit runny. You do not want to overcook these or your eggs will be rubbery, so keep a close eye on them. Not a fan of oozing yolks? Here’s an easy fix: whisk your egg well first, then pour it into the avocado half.
Add any yummy toppings or condiments you like after these come out of the oven, and enjoy!
Ingredients
- 1 avocado, halved and stone removed
- 2 eggs
- Salt and ground black pepper to taste
- Seasoning(s) of your choice (I added a dash of Italian to these)
- Topping suggestions (add after baking): 1/4 cup crumbled cooked bacon OR 1/4 cup fresh salsa with jalapeños, etc.
Instructions
- Preheat oven to 425º F (220º C).
- Halve avocado and take out the stone. Widen the pit to give the egg more room by scooping out some of the flesh with a spoon.
- Place avocado halves in separate ramekins or close together in a small baking dish...you want to prop up the avocado halves somehow so they can't tip over after you add the egg. Crack 1 egg into each avocado half. Season with salt, black pepper, and any other seasonings you like.
- Bake in 425º F (220º C) oven until egg is cooked through – usually around 12 to 15 minutes.
- Remove from oven and add additional toppings such as fresh salsa or chopped bacon and chives. Sprinkle with more seasonings if desired, and enjoy!
