You really only need two ingredients to make this baked egg in an avocado recipe, which I’ve helpfully renamed the “eggvocado”. It can be adapted to feed a crowd, and a variety of delicious toppings make it highly customizable. Full of protein, good fats, and good cholesterol, eggvocados are especially suited for those who are on paleo or gluten-free diets. Make sure to use medium sized eggs, so the yolk and whites fit into the hollow of the avocado!
Serves 1-2, cooking time 25 minutes
- 1 large avocado
- 2 medium sized eggs
- Preheat the oven to 425 degrees F. On a baking sheet, make two rings out of rolled-up tin foil about 2 inches in diameter.
- Slice the avocado in half length-wise and remove the pit. (You can find more detailed instructions–and PICTURES!– here.)
- Spoon out about 1 tablespoon of avocado flesh from around the pit to ensure the hole is big enough to accommodate a whole egg.
- Crack the egg in a small bowl, and slide it carefully into the pit area.
- Repeat steps 3 and 4 on the other half of the avocado.
- Place the avocado halves inside the tin foil rings so they stay upright and un-wobbly on the baking sheet. Place the bakingin oven.
- Bake for 15 minutes or until the egg has set to your preference.
- Garnish with toppings as desired.
Here are some suggested toppings for your eggvocado:
- hot sauce
- bacon bits
- black pepper
- salsa or pico de gallo
- lime zest
- goat cheese
- scooped-out avocado flesh, mixed with some salt and lime juice
This recipe for Eggvocados can also be made using a toaster oven, at the same temperature and timing.