Baked Egg in Avocado

An easy way to execute a perfectly baked egg in an avocado that has easy clean-up, making it a perfect weekday breakfast idea for your repertoire.
By Robin Runner

I’ve been making eggs in avocados for about two years.  Lately, I’ve been seeing a plethora of food bloggers sharing their recipes lately along with their leaky exploits of egg whites in the process.  My way, I believe, is the easiest way to execute a perfectly baked egg in an avocado that has easy clean-up, making this a perfect weekday breakfast idea for your repertoire.

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The recipe is simple. Preheat the oven to 375 degrees. Halve each avocado giving each person one or two halves. Remove the pit. Scoop out a bit of the avocado from the inside, to make room for all of the egg, and reserve it. Take some tinfoil and make a bowl for the avocado.  See picture below. Crack the egg into each carved out space in the avocado.  Top with some cayenne pepper (if you like it), salt and pepper. Place the avocado on a cookie sheet and bake in a preheated oven for 15-20 minutes. You can determine how cooked or undercooked you like your yolks.

While the eggs are baking, I place the extra removed avocado in a bowl with one small tomato, 1/2 of a jalapeño chopped and some cilantro.  I cut that up using two sharp knives. I make some whole grain toast and use it to top my bread and egg/avocado mixture. Super protein-packed breakfast. Wonderful post run recovery.