I had seen it on Facebook. You’ve probably seen it too. I am not sure who I saw originally post it. But I bought avocados because I knew my husband would love it. Then I had company for a week and didn’t make it. Breakfast doesn’t happen for my hubby around here during the week. I had been meaning to look up the recipe when another friend posted a picture of hers on Facebook. She told me to bake them at 450° F for 10 to 12 minutes. I bought small avocados thinking since he would be eating en entire avocado it would be better to eat a whole small avocado than a whole big one. I didn’t think about it being too small for the large egg. When I actually went to make these that is when I realized I should have bought the larger avocados. I didn’t remember my friend saying anything about making more room for the egg so I looked up some info. I found a lot of recipes on the web. Just like me, when people see it, they do it then the post about it. My friend topped hers with bacon. Don’t tell my hubby because one of the GREAT things about this is that it is sooooo easy. Bacon would just add another component to complicate it and be messy. Right now it is so quick and easy I can make it for him all the time! He loved it so much I made it two days in a row!
With this first run, I bought small avocados. Next time I am going to by bigger ones. Not HUGE ones, but bigger.
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Here is what I did:
1 small avocado
2 eggs
salt and pepper
Turn on oven to 450° F. Put some aluminum foil on a baking sheet. Put the avocado on a flat surface and find the best resting sides. I actually smashed it a little to make it flat on two sides so that it would sit level in the pan and not spill out so much egg. Cut the avocado in half, take out the seed, make more room for the egg by scooping out some of the avocado. Put the avocado on the foil on the pan. Crack an egg and put it in the avocado half. One egg per half. Add salt and pepper. Bake for 12 minutes. Check it and see if it is how you like your eggs. I cooked the first batch for 14 minutes. The second day I cooked them longer (2 minutes) and the yolks weren’t runny. So I am going to settle on 14 minutes.
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You can probably tell from the pictures that a lot of the egg white ended up on the foil the first time. To me that is just as if it were a fried egg and hubby didn’t complain about eating it. The first set of avocado eggs was served with pico de gallo. We had some leftover so my hubby topped them with that. You might also be able to see the plain lump of avocado on the plate. That is the amount I scooped out from both halves.
The next set of avocado eggs, the next day, were just topped with scallions. Also less egg white because I decided to have it for my breakfast. Shhh . . . again, don’t tell my husband. Some of this stuff really needs to remain between you and me. 😉
After he ate them we discussed topping them with cheese. I am sure ONE of these days I will top them with bacon for him, but I am not doing to make that the norm. As I said, this recipe is so easy I don’t want to complicate it with bacon.
As I have posted before avocados are soooooo good for you. They have incredibly UNIQUE fat so I consider this a healthy breakfast. Also considering it will not be made during the work week and more than likely not every weekend, it’s great. The next time I make it, I might even taste it.
(October 08, 2013 . . . . I posted some things I have learned about making these at Avocado Eggs Helpful Tips)
Do you like avocados? Is this your kinda breakfast?
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