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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Source: Adapted from The Traveling Spoon
1 ripe avocado
Salt & pepper, to taste
Other seasonings, as desired
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.