The Fabulous Eggvocado (Egg baked in an avocado)

Susie — Thu, 24 Apr 2014 11:44:26 +0000

It has officially been one month since I launched my blog at its new domain name! So very exciting. It is already growing and I am having a lot of fun writing. Don’t expect me to go anywhere soon- I’m gonna keep writing!

On to today’s post- I discovered this recipe about a year ago from The Traveling Spoon. And I can’t believe I hadn’t eaten it before. Avocados are up there in my top favorite foods. I pretty much think they go with anything- eggs especially. I’m no stranger to the avocado omelette. That’s why this recipe was so perfect.

It is one of those foods that tastes so completely decadent that you can’t believe that it is good for you. Egg and avocado omelettes are awesome- but they just don’t even compare to the eggvocado. When the egg is baked in the avocado it is like both foods transform to their full potential. They were meant to be together.

And the best part is it is naturally gluten free and it works with the paleo diet as well!

Avocados are so beautiful

One of the best parts of this recipe is how completely easy it is. Pretty much all you have to do is hollow out a little bit of the avocado, wrap the avocado in a tin foil “boat,” crack an egg into the avocado, and bake. And then eat, obviously.

You will probably need to make these in a large batch because you won’t be able to stop eating.

Spoon out a little of the avocado to make room for the eggs

You will need to spoon out some of the avocado to make room for the egg- but don’t worry- you can still eat it later. Even with a larger space, it is totally normal for there to be overflow from the egg- that is why you bake the eggvocado in tin foil. It catches the overflow egg for future deliciousness.

The extra avocado and overflow egg are like an extra treat after you devour the whole eggvocado in one minute. And then you can sit back and admire how easy this recipe was. The return of flavor based on energy put into this recipe is exponentially high.

Eggvocados in their tin foil boats ready to be baked

Ingredients:

1 Avocado
2 eggs
Salt and pepper
Optional: toppings of choice (cheese, chili flakes, bacon, anything awesome)

Directions:

Preheat oven to 375 degrees
Cut the avocado in half and take the pit out
Spoon out some of the avocado to make more room for the egg and set aside to eat later
Make a sort of “boat” out of tin foil for the avocado to catch the overflow from the egg and place the avocado in the boat
Crack the eggs into the avocado halves and add salt and pepper and toppings
Bake until reaches desired doneness- 15 minutes should give you a tender yolk, I like to bake it for closer to 22 minutes
Grab a spoon and eat

When I look at this picture, I actually get jealous of past me because she got to eat this eggvocado. I may or may not be making another one right now…

What toppings do you use on your eggvocados? Let me know!

The post The Fabulous Eggvocado (Egg baked in an avocado) appeared first on Pins and Procrastination.