It’s the texture of this dish that really makes it; the ever-so-slightly molten egg combined with the creamy avocado is just dreamy – and remarkably filling. The recipe requires the minimum of prep, which makes it perfect for an indulgent snack or, paired with whole wheat bread soldiers, a luxuriant meal. I’d love to try it topped with bacon crumbles because, well, it’s bacon. And avocado. And egg.
Salt and pepper, to taste
Topping of choice (some suggestions: parmesan, chilli flakes, balsamic, oregano, basil, bacon, etc.)
Preheat oven to 375°F. Using a small piece of aluminum foil, create a ‘bowl’ or ‘boat’ in which to bake your Eggvocado (or you could use a ramekin). Scoop out a small amount of the avocado to create a larger hollow. This will prevent your egg from overflowing completely (a small amount of overflow is normal). Place avocado in your foil ‘bowl’ and crack the egg into the hollow. Top egg with salt and pepper, and add toppings of your choice. Bake until egg reaches desired doneness (about 15 minutes should give you a tender yolk without runny whites). Serve warm.
A few notes: A recipe so simple shouldn’t need notes, right? That’s true, but I wanted to explain my reasons for changing the ‘original’ recipe. The lower oven temperature makes it easier to control the texture of your egg. It will, however, also cook your avocado more thoroughly, so if you’re not a huge fan of cooked avocado, you can bump up the temperature a bit. As I mentioned above, I’m a little put off by the taste of baked avocado, but the baked egg in this recipe is so divine that I’m willing to overlook this. Rest assured, if I come up with a way to have my egg and my avocado, too, you guys and gals will be the first to know!
Thanks to The Travelling Spoon