What’s all the hype about the so-called Eggvocado? It may be the simple and genius pairing of nature’s triumphs: the egg and the avocado. Or perhaps it’s the joy of inventing creative ways to spice up two very familiar ingredients. Foodies and do-it-yourself gourmets agree: this combination is as fun to make as it is to eat.
If you’re ready to end the search for a simple and creative twist on the breakfast routine but you don’t have hours to spare in the morning, skip the pop tarts and channel your inner health-conscious guru. These omega-rich orbs have more in common than their spherical shapes and tough exteriors. Eggs and avocados are excellent sources of protein and omega-3 fatty acids — the “good kind” of fat that can help reduce blood cholesterol. Combine the incredible edible egg with one of nature’s greatest antioxidants for a simple breakfast or snack masterpiece in just 15 minutes.
Baked Eggs and Avocado (for two)
- 1 large avocado (Hass avocados are recommended. Be sure to choose one that is firm but ripe).
- 2 eggs, preferably organic
- Optional seasoning: salt and pepper to taste. There are many options for spicing up your “eggvocado” including balsamic vinegar, truffle oils, parmesan, chili flakes, diced tomatoes, curry or olive tapenades.
Start by preheating your oven to 375 degrees.
Slice the avocado in half the long way, and remove the pit. Use a spoon to scrape a thin layer of the flesh from the pit indentation (to make room for your egg and prevent over-leakage).
Crack both eggs and use the yolks and whites to fill the scooped avocadoes. Add salt, pepper and any additional seasonings or ingredients of your choice. Optional: crack eggs into a bowl and separate egg whites if you prefer to use just the yolk or whites.
Place avocados on an oven safe dish, ramekin, or heavy metal pan and bake for 15 minutes.
Remove from oven and enjoy!
Alternative Baking Methods
Baking methods may vary according to preference. For a more “baked” avocado experience, try cooking for 20 minutes at a lower heat (350 degrees). The yolks will take longer to cook but the avocado will bake more thoroughly. If you prefer the yolk to be more baked than the avocado, try wrapping the avocado in an open foil bowl and baking at 425 for about 12 minutes, or until the yolk appears done. Use two squares of aluminum foil (about 5″x5″) to shape the bowls and place on oven-safe dish to prevent leakage.
As you hone your eggvocate skills, experiment with creative and delectable additions like fresh crab, bacon, mango salsa or smoked salmon and hollandaise for a complete eggvocado experience. Or, keep it simple and serve with your favorite toast.
Here’s a quick and convenient video on creating the eggvocado:
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