Start with a medium to large sized avocado and medium to small size eggs. If you use a large or extra large size egg, you will soon have a mess on your hands. (I speak from experience the first time I tried this!)
Slice the avocado in half and remove the pit. Then carefully scoop out more of the inside of the avocado, leaving a rim around the edges. (You can save the scooped out avocado and put it on top when your eggs come out of the oven.) I recommend removing a little more avocado than you think is necessary. It’s better than having egg whites spill out in the oven!
Then simply crack an egg into each well you created in the avocado. At this point, I like to season the eggs with a bit of salt and pepper. Bake in a 425 degree oven for about 15 minutes or until the eggs are set to your desired doneness.
When the eggs are done, you can enjoy them plain or top them with any number of toppings. I drizzled on a bit of sriracha for a spicy kick. A sprinkling of fresh herbs or even crisped bacon is also delicious. Next time, I might try dusting the top with smoked paprika.
- 1 Medium Avocado
- 2 Medium Eggs
- Salt & Pepper, to taste
- Slice the avocado in half and remove the pit. Scoop out some of the flesh inside of the avocado, leaving a rim.
- Crack eggs into the well created in the avocado. Season with salt and pepper, to taste.
- Bake in a 425 degree oven for 15 minutes or until eggs have reached your desired doneness.
- Finish with fresh herbs, crisped bacon, hot sauce, or any other topping you can imagine!