Eggs baked in avocado is a unique way to cook eggs and a delicious recipe that’s hard to resist; especially when your hens are laying on a regular basis during the season. With lots of backyard chicken eggs in the refrigerator, this is a way to use those delicious eggs in meal planning.
Eggs Baked in Avocado
This recipe makes a quick, easy and healthy breakfast or brunch dish.
Serves: 2
Ingredients
- 1 avocado, seed removed
- 2 eggs
- A pinch of salt, a dash of pepper and any additional seasonings you’d like to add.
- Oil, as needed to grease a baking dish
Directions
Preheat the oven to 425°F.
Wash the outside of the avocado, dry it well and slice it in half lengthwise. Remove the seed. Leave the avocado flesh in the shell.
If the avocado has a small seed pit, use a spoon to carefully scoop some of the avocado flesh out to make room for the egg.
Lightly grease a small baking dish. I prefer a small baking dish with sides, just large enough to fit my two avocado halves. That way, the dish helps support the avocado and keep it from tipping over. Place the avocado halves in the greased baking dish.
Crack eggs into each avocado half. Season with salt, pepper, and any other seasonings you’d like. We prefer a Cajun seasoning blend.
Bake uncovered for 15-20 minutes. Bake 15 minutes for a creamier yolk and closer to 20 minutes for a harder yolk.
Serve straight from the shell or scoop out the flesh, the choice is yours. Or, spread the warmed avocado over toast as it’s effortlessly spreadable once baked.
This recipe is easily adaptable to many tastes by adding toppings such as bacon, feta, tomatoes and parsley.
Enjoy!
This eggs baked in avocado was written for Hobby Farms magazine online. Click here to subscribe to Hobby Farms print magazine.
