Behold avocados! Our Baked Egg in Avocado recipe will make you fall in love with avocados in case you are not already infatuated with them.
Avocados have tons of healthy fats and potassium and may even help lower cholesterol levels. They bring so much flavor to anything you add them to. The high fat content (keeping in mind they are healthy fats!) helps kee
p you full for hours.
How many of you have trouble finding the perfect avocado? There are a couple tricks that I use to try and get the perfect little green guy each time. First, I begin by looking at the color of the exterior of the avocado. The deeper green is usually a more ripe avocado. Second, you can feel the firmness of the avocado. You don’t want one that is super mushy but you don’t want one that is too firm either. Try to find one that is just slightly soft to the touch. And my for my final trick, I pop off the brown stem of the avocado to see the color inside. Usually, if the tip comes off easily and has a nice shade of green, that can indicate the ripeness of the avocado.
Hopefully, now that we’ve taken some of the guessing games out of avocados, we can get started on this recipe. Begin by preheating the oven to 450F. Cut your avocado in half and remove the pit. Scoop out about 2 tablespoons of avocado flesh from the center to make room for the egg. Crack each egg into each of the avocado halves. Top with sliced garlic and tomatoes. Bake the whole thing for about 20-22 minutes. You can bake for less time if you like your eggs a little runny. Top off with fresh cilantro, salt, and pepper and enjoy! You can use that extra scooped out flesh as a spread on toast or enjoy with this finished dish.
Cutting open a perfect avocado is always one of the most satisfying feelings. Did these tips help you out at all? What tips do you have? Let us know what you think in the comments below!
- 1 avocado
- 2 small eggs
- 3 cherry tomatoes, sliced
- 2 garlic cloves, sliced
- 6-7 cilantro leaves
- Salt and pepper to taste
- Preheat the oven to 450F.
- Cut the avocado in half, and remove the pit.
- Scoop out 2 tablespoons of avocado flesh from the center to make room for the egg.
- Place avocado halves in a tight fitting oven-proof bowl.
- Crack each egg into each avocado half.
- Top with sliced garlic and tomatoes.
- Bake at 450F for 20-22 minutes (bake for less if you want runny eggs.)
- Top with fresh cilantro, salt, and pepper. Enjoy!