I am a huge fan of breakfast for dinner, especially eggs. And usually on nights I work late and come home starving but don’t want to give in to the lure of the greasy, unhealthy slice of pizza from the corner spot. Eggs are easy, quick, satisfying, and much better for you. I’d say I eat them for dinner at least once a week. So when my boyfriend saw this egg recipe, I had to try it.
Basically, it was an egg baked inside of an avocado and topped with whatever your little heart desires. Served with toasted english muffins, it became a sort of deconstructed breakfast sandwich. All of the same elements, just served in a really cute way. I think it’s an ideal dish for a brunch party. Especially if you do just the egg in the avocado like I did and have a bunch of delicious toppings (bacon, crumbled sausage, chopped jalapeno, chopped tomatoes, different shredded cheeses, crispy crumpled tempeh, etc.) on the side for guests to create as they please.
The best part is, it’s super easy. Happy brunching! (or late night snacking…)
I served mine with homemade harissa and toasted english muffins alongside some black beans and cheese.
You will need:
- 1 Semi-ripe avocado. Too ripe and it’ll turn to mush when you bake it.
- 2 eggs (preferably small or medium-sized)
- Salt, pepper, chili powder for seasoning
- Any toppings you would like to add (see list above)
Preheat the oven to 425 degrees. In the meantime, cut the avocado in half and discard the seed. Break one egg into a small bowl, being careful not to break the yoke. Going by the eggs size, scoop out some more avocado if needed and set aside if the well doesn’t look big enough to fit the egg (why smaller eggs are ideal). Carefully scoop first the yoke and then the white into the well. If you notice that all of the white is sliding together and overflowing the avocado whisk the white which will make it easier to spoon. Sprinkle with salt, pepper & a dash of chili pepper to taste. Repeat with the other half of the avocado. carefully place into a small baking dish or pan so the avocados support each other and don’t tip over and spill. Bake 12-16 minutes (times will vary depending on avocado & egg size & how you prefer your eggs), add toppings, and serve with toast. Serves 2.
If you have leftover egg white, make a frothy drink. I made pisco sours!