I'm a long-time lover of avocados and so I'm excited to see that many others have realized how delicious they are. And, that their healthy fat is not something of which to be afraid. Browsing around Pinterest for some cooking inspiration (I love Pinterest), I found this recipe. I like to give credit where credit is due, so here's the original recipe: http://www.popsugar.com/fitness/Baked-Eggs-Avocado-Recipe-30787252 This baked avocado egg recipe has all the creamy deliciousness of an eggs benny - without all the work of Hollandaise sauce. In other words, it's a perfect recipe for Easter breakfast. Finger Food Version: Cook a few minutes longer until both the whites and yolk are set (it's recommended that babies under 12 months don't have runny egg yolks). Cut the egg and avocado into finger-food size pieces. Or, spread on long, skinny pieces of toast.
Baked Avocado Egg Ingredients:
salt & pepper
Baked Avocado Egg Directions:
- Preheat the oven to 425 degrees.
- Slice the avocados in half. Remove the pit. Scoop out enough flesh from the avocado, so the egg will fit in the centre. Reserve this flesh for another recipe/snack.
- Slice a small piece off the back of the avocado halves so that they will sit flat without rolling around. Place the avocados in a small baking dish, making sure they fit tightly. If your dish is too big, scrunch up a piece of tin foil to fill the space.
- Season the avocado halves with salt and pepper. Crack an egg into each avocado half.
- Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. And, how you like our eggs cooked.
- Enjoy scooped directly out of the avocados. Or, spread on top of toast.