This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
Avocados seem to consistently rank at the top of everyone’s list of favorite foods. Guacamole is a fan favorite and avocado toast has become an internet sensation but, have you tried baked avocados? Filled with an egg, they’re surprisingly satsifying, easy to make and loaded with healthy vitamins and fats.
The list of ingredients for this recipe is extemely short, but when you shop at Heinen’s, even the most simple recipes feature the highest quality ingredints.
Take Heinen’s pasture-raised eggs for example. Raised on Ohio-farms, the hens that produce Heinen’s pasture-rasied eggs forage on fresh pasture year-round, which contains less saturated fat and more vitamin A, vitamin E and omega-3 fatty acids than commercial eggs. Certified humane and free of antibiotics and added hormones, they’re the ideal Club Fx-approved ingredient to keep in your fridge for this recipe and any egg-based dishes you love.
To make these Baked Avocados, start by cutting the avocado in half and removing the pit. Drizzle the interior with a bit of olive oil and a sprinkle of sea salt. Then, crack in a raw egg and bake at 400°F until the whites are opaque. That’s all there is to it.
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- 4 ripe avocados
- 8 Heinen's pasture-raised eggs
- 1 Tbsp. melted ghee or olive oil
- A pinch of harissa, or your favorite spice
- Sea salt, to taste
- Preheat the oven to 400°F.
- Cut the avocados in half lengthwise and remove the pits.
- Using a tablespoon, scoop out 1-2 Tbsp. of avocado flesh from each half to create 8 cups, each large enough to hold one of the eggs.
- Crack an egg into each avocado “cup.”
- Drizzle each avocado cup with the melted ghee or olive oil and sprinkle with sea salt and seasonings.
- Arrange the avocado cups as close as possible in a small baking pan.
- Bake for 10-12 minutes, until the eggwhites look cooked through. Serve immediately.