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For me, breakfast doesn't quite feel like breakfast without eggs. I like them scrambled, fried, poached, in a house, with a mouse, you name it. They just have to be there or else I feel like I'm having a breakfast appetizer.
So when I started seeing people baking eggs in avocados, I knew I needed to give it a try. It's the perfect combination of a runny egg and creamy avocado. The avocado skin makes a perfect little bowl for it, so it's fun and portable. I top mine with a little salt and pepper and I'm good to go, but a spicy salsa or fresh herbs certainly couldn't hurt. This would make an easy lunch or after-school snack, too.
RECIPE: Baked Eggs in Avocado
Yields: 1 or 2 servings, depending on how hungry you are
1 ripe avocado
Salt and pepper, to taste
Optional toppings: red pepper flakes, fresh herbs, salsa
Preheat the oven to 425 degrees.
Slice your avocado in half. Remove the seed by carefully hitting it with a large knife.
Place each avocado half in a small ramekin so the avocado half stays up. Spoon out a little bit more of the avocado flesh to ensure the whole egg fits.
Crack each egg in a small bowl. Using a spoon, carefully spoon the yolk into the hole in the avocado. Be careful not to break the yolk. Then add the remaining egg white.
Bake the avocados for 15-20 minutes, watching them carefully. When the whites are set, they're done.
Sprinkle salt and pepper on top of the egg, and enjoy.