Description
Baked Eggs in Avocado is a wholesome and delicious vegetarian dish perfect for breakfast or brunch.
Ingredients
Scale
- 1 Haas avocado, large, ripe but firm, room temperature
- 1/21/2 teaspoon Diamond Crystal kosher salt, divided
- 1/41/2 teaspoon black pepper, freshly ground, divided
- 2 eggs, the smaller the better
- 1/41/2 teaspoon red pepper flakes
- 1 tablespoon parsley, chopped
Instructions
- Scoop Avocado Flesh: Start by cutting the avocados in half and removing the pit. Use a spoon to scoop out some extra flesh to ensure there’s enough room for the eggs. You want a nice shallow cavity, so it holds everything without spilling over. Do not get too close to the skin or you might break it!
- Preheat Oven: Preheat your oven to 350 degrees F. You will want it nice and hot when it is time to bake. This step ensures the eggs cook evenly and the avocados get that soothing warmth. Forgetting the preheat can lead to uneven cooking, so remember this key step!
- Place in Baking Dish: Put the avocado halves in a greased baking dish. This keeps them steady while cooking and makes cleanup a breeze later. Choose a dish that keeps them upright; if they tip, get ready for some messy spills.
- Add Eggs to Avocados: Crack an egg into each avocado half. The yolk should nestle nicely into the cavity you created. You will see the egg whites start to fill the space, which is a great indicator that they are ready to bake. If it is overflowing, use smaller eggs next time or scoop out a bit more avocado!
- Season to Taste: Sprinkle a little salt, pepper, and any other favorite spices on top. This simple step will amplify the flavors of the eggs and avocado, creating a tasty combination. Avoid going too heavy on the salt; you can always add more later if you need.
- Bake to Perfection: Pop your dish in the oven for about 15 minutes. You will know they are done when the egg whites are set but the yolk remains slightly runny, giving you that nice contrast. It is tempting to rush this step, but keep an eye on them to avoid overcooking!
- Garnish & Serve: Once baked, take them out and let them sit for a minute. Add some fresh herbs or hot sauce if you are feeling adventurous. This final touch not only looks great but also adds extra flavor. Do not skip this part; it makes all the difference in presentation and taste!
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to two days. Reheat covered in the microwave.
- Expert Tips: If egg whites are not fully cooked, extending the baking time by an extra 2 to 3 minutes usually helps them firm up nicely.
- When yolks form a crust while baking, gently slice it off with a knife to keep the texture more pleasant.
- For avoiding spills, using a greased foil lining in your baking dish really helps with cleanup and keeps the eggs securely in place.
- If the eggs overflow from the avocado, trying smaller eggs and scooping out more avocado flesh can create the extra space needed.
- Aim for about an inch wide when making shallow cavities in the avocado to help the eggs cook through evenly.
Nutrition
- Serving Size: 1 avocado half
- Calories: 208
- Sugar: 0g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 7g