Eggs and avocados were meant to be together; if they had evolved properly, every pit would be a yolk and it would save us a step of prep-work.
Avocado eggs
Eggs and avocados were meant to be together; if they had evolved properly, every pit would be a yolk and it would save us a step of prep-work.
Once you try this delicious treat you won’t be able to get them in your gut fast enough. Totally unique and easy to prepare, this baked avocado egg is the coolest brunch recipe since the Benedict.
Baked avocado eggs are not only savory and creamy, they’re rich in protein and bursting with vitamins that will help you start your day right. The cilantro and salsa add a crisp, fresh flavor that balances and brightens this dish.
Each avocado half is its own complete serving vessel, so the final presentation looks great for guests.
Large or small Hass avocados work well for this recipe. When selecting your produce, err on the side of too firm: There is nothing worse than slicing open your fruit to find its flesh blackened by the thumbprints of a hundred other customers’ hands.
Ingredients
2 medium Hass avocados, sliced lengthwise and pitted
4 eggs
4 tbsp fresh cilantro, coarsely chopped
1 tsp chili powder, divided
1 tsp cumin, divided
3/4 cup sharp cheddar cheese, shredded
3 medium tomatoes, seeded and diced
1 clove garlic, minced
1/3 red onion, diced
1 fresh jalapeno pepper, seeded and minced
1 tsp lime juice
Fresh ground black pepper and kosher salt
Slightly firm avocados are also entirely fine for this recipe, since the baking process will help soften them to perfection.
This recipe pairs your baked avocado egg with salsa for a Mexican-inspired meal, but the treat on its own can complement many meals. Substitute this recipe as an appetizer for your next dinner get-together or pair it with a fresh garden salad for a vegetable-packed lunch.
The flavors are hearty and versatile, and can be altered with a few herbs and spices to fit into any meal.
Instructions
Preheat oven to 400 degrees Farenheit. Prepare side salsa by combining diced tomato, garlic, onion, jalapeno, lime juice, salt and pepper to taste, then set aside in the fridge, covered. Slice avocados lengthwise and pit them, setting each half face-up on a baking pan. If your avocado is having trouble remaining upright, try settling each half in a small pile of uncooked rice.
Line each avocado pit indent with 1 tablespoon fresh cilantro. If your pit was small, either remove some avocado flesh or carefully pour off some of the egg white to ensure that your egg will fit inside the avocado half.
Place one egg inside each half. Sprinkle the eggs with a pinch of chili powder, cumin, salt and pepper, and bake for approximately 10 minutes at 400 F or until eggs have firmed to your desire.
Sprinkle each baked avocado with shredded cheddar and return to the oven until melted. Serve with a side of fresh tomato salsa and enjoy immediately.
