This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
Avocados seem to be at the top of everyone’s list of favorite foods these days. Guacamole is a fan favorite and avocado toast has become an internet sensation but, have you tried baked avocados? Baked avocados are surprisingly delicious. I was a skeptic, I have to admit. I didn’t think that I would like warm avocados. I’m a guacamole and avocado toast fan but I have to say, baked avocados are a another delicious way to enjoy them.
In it’s simplest form, baked with an egg, baked avocado cups are a perfect breakfast. Simply cut the avocados in half and remove 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 it takes to enjoy a hot egg and avocado treat. The top of the egg looks a bit hard, but when you sink your spoon into it, underneath the top layer is a silky egg yolk with the consistency of a sunny side up or an over easy egg.
Use the bits of avocado that have been scooped out to serve on the side. Here I just added a bit of olive oil and a squeeze of fresh lemon juice then topped them with chili threads and sea salt for a hint of spice and texture.
Although commonly associated with breakfast, baked avocados are great at all times of the day. Skip the egg and add your favorite rice or grain for a vegetarian baked avocado or sauté your favorite ground meat and vegetables for a quick and easy dinner packed with nutrients and healthy Omega fatty acids.
- 4 ripe avocados
- 8 small farm-fresh eggs
- 1 tablespoon melted ghee or olive oil
- 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 to 2 tablespoons of avocado flesh from each half to create 8 cups, each large enough to hold one of your eggs.
- Crack an egg into each avocado “cup.” * Yolks first followed by the whites as room allows.
- Drizzle each with the melted ghee and sprinkle with sea salt and seasonings.
- Arrange the avocado cups in a small baking pan to fit them as close and snug as possible.
- Bake for 10 to 12 minutes, until the egg whites look cooked through. Serve immediately.
*Note: I find it easiest to crack the egg and separate the yolk from the white. Place the yolk into the avocado cup then slowly add the white a little at a time to fill the “cup”. This is a delicate process. It is tricky to not over flow the egg white. Depending on the size eggs you use you may not use all the whites.
Baked avocados are NOT just for breakfast. They can be delicious for lunch or dinner, too. It’s also a great way to use leftovers.
Vegetarian Options: Add leftover risotto to make a great side dish. Today I used asparagus risotto but any rice, quinoa or couscous would be delicious. Top it with a drizzle of olive oil and a sprinkle of your favorite cheese. Today I used Manchego with the risotto. Bake about 10 minutes at 400°F.
Meat Lover Options: I used ground turkey, but ground beef, a meatloaf blend or even sloppy Joe filling would be delicious. Simply lightly brown your meat. Add a splash of water or soy sauce and your favorite seasonings. Today I used Sweet and Smokey BBQ rub. Toss in a bit of sautéed kale, onion, diced pepper or your favorite vegetable. Add a 1/4-1/2 cup of the mixture to each avocado cup and top with your favorite cheese. Cover loosely with foil to keep it moist. Bake 10-12 minutes at 400°F.
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