Creamy Avocado Egg Bake
User Reviews
5
Creamy Avocado Egg Bake
Description
This recipe requires cutting a large, firm avocado in half and scooping out some flesh to create a cavity large enough to hold a medium egg. The avocado halves are seasoned lightly and placed upright in a foil-lined baking dish.
Eggs are cracked individually and carefully added into each avocado half to fill the cavity without overflowing. Baking at 450°F for about 15 minutes sets the egg whites while maintaining creamy yolks. An optional thin crust on the yolk can form, which can be left intact or gently removed.
The combination of creamy baked avocado and tender egg provides a rich mouthfeel with balanced seasoning from kosher salt, freshly ground black pepper, and red pepper flakes. Chopped parsley adds a mild herb note. The dish is best served immediately after baking.
For best results, use large but firm hass avocados at room temperature. If eggs are larger than the avocado cavity, separating the yolk and adding just enough whites helps fit the egg properly. Leftovers can be stored refrigerated for up to two days and reheated gently in the microwave, though freshly baked is preferred.
Ingredients
- 1 avocado large, ripe but firm - not very soft, haas
- 2 egg the smaller the better
- ½ teaspoon kosher salt Divided; or ¼ teaspoon of any other salt, divided, Diamond Crystal brand
- ¼ teaspoon black pepper Freshly ground, divided
- ¼ teaspoon red pepper flakes
- 1 tablespoon parsley chopped
Instructions
- Preheat your oven to 450°F. Line a baking dish with foil for easy cleanup. Look for a small baking dish that would allow the avocado halves to stand upright.
- Cut the avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little of the flesh of each avocado half - you want it to be large enough to accommodate a medium egg.
- Season the avocado halves with half of the kosher salt and black pepper, and place them in the prepared baking dish.
- Break each egg into a small bowl, then carefully slide the yolk, and as much as will fit from the white, into the center of each avocado half.
- Bake until the whites are set, for about 15 minutes. If the egg yolks have developed a thin crust, you can carefully remove it with a small, sharp knife.
- Season the avocado egg with the remaining kosher salt, freshly ground black pepper, and red pepper flakes. Garnish the dish with chopped parsley. Serve immediately.
Notes
- Use large, ripe but firm hass avocados at room temperature for best results.
- Create a wide, shallow cavity in the avocado halves to fit the eggs evenly.
- For larger eggs, separate the yolk and add a portion of egg white to fit the cavity without overflow.
- If a thin crust forms on the yolk after baking, it can be left on or carefully removed with a knife.
- Store leftovers in an airtight container in the fridge for up to two days and reheat covered in the microwave.
- The FDA recommends cooking eggs until both whites and yolks are firm for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 0.5avocado | |
| Calories | 208kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 350mg | 15% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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