Ditch the toast with this simple egg and avocado recipe.
I look for ways to use an avocado in almost everything. They’re filling, loaded with heart-healthy unsaturated fat, and go well with, well, almost everything.
I usually put my eggs on toast, whether they’re scrambled, fried, or omelet-style, and toss avocado on top. But when I found myself without bread, I did a quick search to find out how to bake an egg inside an avocado—something I’d heard about but never tried. It turns out it’s pretty simple and very delicious.
1 avocado, ripe
1-2 eggs (I went with two eggs, one in each avocado half)
Hot sauce (I like chipotle-flavored)
Salt and pepper to taste
Ramekin dish (I used a muffin tin—really anything that will keep the avocados upright while baking)
Preheat oven to 425°F.
Cut avocado in half and remove the pit and a spoonful of flesh from each half to leave room for the egg. Add hot sauce (if using) into avocado halves. Crack eggs and pour into each half (take care, as the whites can spill out) into dish or tin.
Bake until entire egg is cooked through (about 15 minutes). Sprinkle with salt and pepper, and any other spice.