Avocado Eggs
A delicious and nutritious breakfast dish combining creamy avocado and protein-packed eggs, perfect for a quick meal or gourmet brunch.
Ingredients
Main Ingredients
- 2 pieces ripe avocados Choose avocados that yield slightly when pressed.
- 2 large eggs Preferably free-range or organic.
Seasoning
- pinch salt Adjust to taste.
- pinch pepper Adjust to taste.
Optional Toppings
- 1/4 cup shredded cheese Such as cheddar or mozzarella.
- 1/4 cup diced tomatoes
- 2 tablespoons fresh herbs Like cilantro or chives.
- to taste hot sauce
- 2 tablespoons bacon bits Optional for extra flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Slice the avocados in half and remove the pit. Scoop out a little flesh if necessary to create space for the egg.
- Sprinkle a pinch of salt and pepper into each avocado half.
Cooking
- Crack an egg into each avocado half.
- Place the avocados in a baking dish and bake for 12-15 minutes, until the egg whites are set but yolks remain slightly runny.
- Once done, remove them from the oven and let cool slightly.
Serving
- Top with optional toppings and serve warm.
Notes
For a firmer yolk, bake the eggs for a few extra minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.