I’ve seen these avocado egg bakes all over the web for years but have never tried it until now. Finally doing it myself, I’ve learned that they’re easy and fast, perfect for a make ahead Breakfast! You can add whatever toppings you choose which allows for you to be creative. I went with fire roasted red peppers, honey mustard by Tessemae, cilantro, and sesame seeds. Try it and let me know what you think below!
Let’s enjoy powerful workweeks and good morning eats!
Love,
Yardley
AVOCADO EGG BAKE
Ingredients
1 Avocado
2 Eggs, medium to large, but not jumbo or they won’t fit
½ Roasted Red Pepper, sliced
1-2 Tsp. Honey Mustard
Salt & Pepper to taste
A sprinkle of Sesame Seeds
A sprinkle of dried Cilantro
Note: I would just recommend using avocados that aren’t too ripe, because it may come out a little bitter.
Instructions
Preheat oven at 425 degrees
Slice open avocado, vertically, twist and separate—take knife and stab the seed to remove
Take a spoon and scoop out a tablespoon of avocado to make room for the egg, but be sure you’re not scooping down, but rather, scooping wide
Note: making the hole deeper will lengthen the cooking time of the eggs
Line baking sheet with foil paper
Place avocado halves onto baking sheet
Press avocado down on higher side so they sit more leveled—you can also take a small piece of foil paper, fold it a few times and sit it under the higher side of the avocado to level it out
Crack egg into one avocado and season the egg with salt and pepper, repeat set for the other half
Note: eggs whites will run over, and that’s okay
Place avocado halves into oven for 15 to 20 minutes
Remove and dress with the red peppers, honey mustard, sesame seeds and cilantro
Get yourself a spoon and dig in!
