Baked avocado and egg is a nutritious, crowd-pleasing dish perfect for breakfast, lunch, or a light dinner. Packed with healthy fats from avocado and protein from eggs, it’s easy to make and customizable. Here’s a step-by-step guide:
### Ingredients
- 2 ripe avocados
- 2 large eggs
- Salt and pepper to taste
- Optional toppings: shredded cheese, cherry tomatoes, chopped herbs (chives/parsley), hot sauce, or breadcrumbs for crunch.
### Instructions
1. Prep the Avocados: Cut the avocados in half, remove the pits, and scoop out a small amount of flesh from each center to create a wider well for the egg (this ensures the egg fits snugly). Place the avocado halves on a baking sheet.
2. Season: Lightly salt the avocado flesh to enhance flavor.
3. Add Eggs: Carefully crack one egg into each avocado well. For runnier yolks, use room-temperature eggs; for firmer yolks, use cold eggs.
4. Customize: Sprinkle cheese, herbs, or breadcrumbs over the eggs if desired. A dash of hot sauce or paprika adds a spicy kick.
5. Bake: Preheat the oven to 200°C (400°F). Bake for 15–20 minutes, or until the egg whites are set but the yolks remain slightly jiggly (timing varies for yolk preference).
6. Serve: Remove from the oven, garnish with extra herbs or pepper, and enjoy hot!
### Tips
- For creamier results, brush avocado halves with olive oil before baking.
- Use firm but ripe avocados to prevent them from becoming mushy.
- Serve with toast or a side salad for a complete meal.
This versatile dish is quick, healthy, and sure to become a favorite!
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