The best thing about this recipe is not just that it looks impressive and so cute, but that it’s much easier than it seems and tastes simply delicious. It’s a super brunch idea, combining two of my favorite brunch foods (avocado and eggs) into one glorious little capsule. When you cut into it, you get a cross-section of soft egg yolk, firm white, and creamy baked avocado.
Not sure if you’ll like the taste of cooked avocado? Well, not to worry; it tastes just like a slightly enhanced version of itself raw. That is to say, there’s more avocado-y avocado-ness in every bite. You can make a tray of these Avocado Baked Eggs and throw them in the oven before your guests arrive so that they’re hot and fresh for mealtime.
To freshen it up, I serve it with some sliced radishes and shallots, and a bright green herb dressing. You could also serve it with a plate of fresh fruit and berries, a green salad, or some shaved fennel.
Free from: peanuts, nuts, dairy, soy, wheat, fish, shellfish
2 medium eggs
1 large avocado
1/4 cup olive oil
1/4 cup chopped chives
1 cup fresh parsley
1/4 tsp finely chopped garlic
salt and pepper to taste
1/4 cup sliced radishes
1 shallot, thinly sliced
Preheat the oven to 375F.
Cut an avocado in half and remove the pit, but leave the peel on. Crack an egg into each half avocado. If the is very small, just scoop out a bit of extra flesh with a small spoon before cracking the egg in. Sprinkle salt and pepper on top. Gently transfer each avocado half to rest on top of a muffin cup in a non-stick muffin tin. Bake for 25 minutes.
Allow the cooked avocado eggs to cool down until they are safe to touch and handle. Gently peel the avocado skin off. It should come off in large sections as the steam inside the peel loosens it from the flesh. Discard the peels.
Add the olive oil, chives, parsley, and garlic to a blender and pulse until smooth. Season with salt and pepper to taste.
Serve each baked egg with some of the radish and shallot, and drizzle herb dressing on top.