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Recipe Thursday-Eggs Baked in Avocados

Posted on April 30th, 2015 | Posted in Breakfast and Brunch, Main Course, Recipes

Baked Egg in Avocado (1 of 1)

I have been eyeing up this recipe for quit sometime. So when I had a bountiful amount of avocados available, I decided it was time to give it a shot! This is a simple fast weeknight recipe or brunch recipe and another great use for avocados. My friend who is home from Nicaragua provided some delicious red beans to go with the baked avocado and toasted tortilla.

Yield 4 Servings
4 avocados (01159, 12CT)
8 eggs (EGG011, 15DOZ, Martin’s Eggs)
2 limes (04476, 54CT)
Kosher salt (CQS030, 12/3#, Diamond Crystal) and freshly ground black pepper (CQP071, QT)
Chopped cilantro, optional (05329, 1#)
Sliced scallions, optional (01013, 3CT)
Sliced chilies, optional (02101, 5#)
Warm flour (559309, 6/12CT/12″, Tyson), wheat (TU72431, 6/12CT/12″, Tumaro) or corn tortillas (559553, 12/60CT/6″, Mission)

Adjust oven rack to middle position and preheat to 450°F.

Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons). Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Do not worry if some of the white spills out as long as the yolk is intact.

Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions or chilies and serve with tortillas.

Recipe from SeriousEats.com

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