We do eat a lot of avocados in this house. They are just so good for you! I try to include them into at least three meals a week, but it’s usually more. We eat them in sandwiches, salads, on pizza, in soup or just plain with salt and a squeeze of lime. I put them in grilled cheese sandwiches recently, and that was delicious!
I ran across a delicious looking picture on Pinterest the other day. It looked to be an egg baked inside half of an avocado I knew I NEEDED to make it, but didn’t pin it right away and now I can’t find it again. So sad. Don’t do that. My advice to you, “always pin!”
So, I tried to imagine what the recipe was from the memory of the picture. This is what I came up with. Perfection. It would be great for any meal. Doesn’t it look so fancy? You could serve it for a brunch.
Baked Egg in Avocado Cups.
avocado, egg, salt, pepper
veggies or cheese or hot sauce – optional
Preheat oven to 400. Slice avocado in half and remove pit. Use a spoon to scoop out a bit more of the avocado – to make room for the egg. Place avocado halves in a muffin tin or oven safe bowl so they don’t roll around. Crack an egg into each avocado half. Sprinkle with salt and pepper. Add whatever vegetables or cheese you want. Bake for 10 – 15 minutes depending on how well done you like your eggs. I like ’em a little runny! So I took mine out at about 10 minutes. It was so good.
I sprinkled smoked sea salt (from Trader Joes) on each. Then I topped one with feta and green onions from my perpetual green onion supply. I topped the other half with cheddar cheese, green peppers and sriracha (because my husband won’t eat an egg without it!)
Avocados from Mexico also has a facebook page with free screensavers, wallpaper, ringtones and virtual gifts. I snagged my little “I heart avocados” badge there. Because I really do. You can even connect with Avocados from Mexico on Twitter, at Twitter@guacrl. If you want to tweet about your own love of the little green fruits use the hashtag #iloveavocados.