1 ripe avocado
4 eggs
Salt and pepper, to taste
Optional for garnishing: chopped chives, shredded cheese, diced tomatoes, or a dash of paprika
Instructions:
Oven Preparation: Begin by warming your oven to 425°F (220°C), creating the perfect environment for baking.
Avocado Prep: Cut the avocado in half and remove the pit. Carve out a bit more flesh from each half to make room for the eggs.
Egg Addition: Position the avocado halves in a snug baking dish to keep them upright. Gently crack an egg into the hollow of each avocado half. Don’t worry if some of the egg white overflows—it adds to the dish’s rustic appeal.
Seasoning: Lightly season with salt and pepper. Feel free to sprinkle your chosen toppings for an extra layer of flavor and texture.
Baking: Place in the oven and bake for 15-20 minutes, or until the eggs reach your preferred level of doneness.
Serving: Allow to cool briefly before serving. Enjoy your baked avocado eggs with whole-grain toast or a fresh salad for a truly balanced meal.
This breakfast isn’t just a meal; it’s a celebration of flavor and health, proving that quick and nutritious dishes can also be incredibly satisfying. Whether it’s a leisurely weekend morning or a busy weekday, this avocado and egg bake will surely brighten your day and fuel your body with everything it needs to thrive.
