February 25, 2012

Baked Eggvocado



Every now and then I find something out in blogland that I just have to try.  Immediately.  This Baked Eggvocado from The Traveling Spoon was one of those finds.  I came across this idea Thursday night while checking out one of my favorite blog hops, stopped at the store on my way home from work Friday to pick up some avocados, and whipped these up for Saturday morning breakfast this morning.  One word - delicious.

Rachel of The Traveling Spoon wasn't so sure she liked the taste of the baked avocado, but I loved it.  It was super creamy, and the runny egg yolk mixed with the creamy warm avocado was a really wonderful flavor combination - even better than I expected.  I see so many possibilities with this method - and will definitely be experimenting.  Wouldn't it be great with some salsa or pico de gallo spooned over it?  Sort of like a baked avocado version of huevos rancheros??  Chipotle?  Parmesan and marinara?  Lots of thoughts ... lots of thoughts for this one.

And I certainly won't relegate this to breakfast.  I see this becoming a regular in my easy-weeknight-dinners rotation. 

All you do to make this Baked Eggvocado is slice an avocado in half and hollow out the center a little bit to make it big enough to hold an egg.  The half on the left in the photo below has been hollowed out.  See how I made it quite a bit bigger than 'the original?'  (I ate the scooped out part straight from the spoon ... kinda like a breakfast appetizer, right?)


Then crack an egg into the hollowed out avocado center.  A little bit of egg white will spill out ... that's okay, no worries.  But, that's why the aluminum foil liner is in the pan ... it'll catch the spilled egg white and keep it from baking onto your pan and having to be scrubbed out later.


Sprinkle each egg with a little salt and pepper (and/or any other seasonings you'd like), and pop the pan in the oven.    The only thing I had to change from Rachel's recipe was the cooking time - my oven took a little longer than the 15 minutes suggested. 

When these little tasty treats come out of the oven, they'll look like this:


Serve them up with some fruit, and you've got one delicious and healthy breakfast! ... or lunch, or brunch, or dinner ...

Oh, yes ... I will be making these again.



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Baked Eggvocado
Source:  Adapted from The Traveling Spoon
Ingredients
1 ripe avocado
2 eggs
Salt & pepper, to taste
Other seasonings, as desired


Directions
1.  Cut avocado in half, remove pit, and scoop out a little bit of the avocado flesh to make a hollow big enough to hold an egg.  Place avocado halves in a small foil-lined baking dish.

2.  Crack an egg into each avocado half (don't worry if a little bit of the egg white spills over).  Sprinkle each egg with salt, pepper, and/or other seasonings, to taste.

3.  Bake at 375 degrees for 20-30 minutes until eggs reach desired doneness.  (I baked mine for 28 minutes.)  Serve warm.

Enjoy!

This post is linked with Fusion Friday hosted by Jennifer Cooks, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Mangia Monday hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Recipe Party Time hosted by The Sweet Spot, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Creative Juice hosted by Momnivore's Dilemma, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Just Something I Whipped Up hosted by The Girl Creative, This Week's Cravings hosted by Mom's Crazy Cooking, Gooseberry Patch Recipe Round-Up.

15 comments:

  1. So glad you enjoyed these! Yours look just amazing :)

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    Replies
    1. Thanks so much for stopping by, Rachel. And for sharing this recipe! I loved it.

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  2. What a great idea I love eggs and avocados. I could also see serving this for any meal of the day, yum.














    What a great idea. I love eggs and

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  3. So simple and so cool. I would wonder how baked avocado would taste, too, but I guess it is good all ways. I should have known. :)

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  4. Great idea and delicious! We loved having you link up to "Strut Your Stuff Saturday." We hope to have you back again soon!! -The Sisters

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  5. what a great idea - love it and what a visual treat too..

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  6. I am SO going to be making these. I love food that serves as bowls for other foods and, you're right, this is definitely for more than breakfasts! Thanks for sharing. Come visit when you can. SharleneT

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  7. Fascinating! I love avocado and I love eggs. I'll have to give this a shot! Thanks for sharing. I'm here from At the Picket Fence.

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  8. I have never seen this idea, and absolutely love it!!!!! I LOVE avocados and this sounds like an awesome combination!!! I'll have to write this down on my list of things to try! In fact.. I just realized I have some avocados in the kitchen! Hmmm... :o) Thanks for the inspiration!!

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  9. I made these with a fiesta twist. Absolutely LOVED them. I think the crunch of a fresh salsa on top definitely helped this recipe. Also, I never thought cooking an avocado would be down my alley. Thanks for the inspiration. I too have a food blog: www.diyculinaryschool.com. Here's my take on the baked eggvocado: http://bit.ly/FPe6gd!
    I look forward to trying more of your recipes!

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    Replies
    1. Thanks, Vaish! I just popped on over to your blog to check out your version ... it looks delicious!

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  10. This looks SO good! We love egg and avocado...cannot wait to try! Beautiful pics too!

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  11. I tried it and loved it. I am sharing my experience with your idea on my blog at www.gandcjohnson.blogspot.com

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I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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