I spend a lot of time in the grocery store purchasing all kinds of lovely fruits and vegetables to bring them home and not use them for anything… then scrambling to find something to cook before they go bad.
Hi, I’m the queen of random organization and even write out a detailed meal plan every week, and yet, we always have leftovers and extras that I am always left flailing, wondering to do with specific ingredients that I ended up with too much of… or purchased because they looked particularly lovely that da… or because the particular item was on sale.
Let’s be real: This mostly has to do with sales.
This particular recipe comes from a week where avocados were advertised 10 for $10.
Being the bargain hunting diva that I (sometimes) am, I was like, ‘How can I pass this awesome deal up? Avocados are generally way more expensive than this!’
I failed to realize that 10 avocados is a lot of avocados. And while I certainly love guacamole, salads topped with avocados and several other avocado-centric dishes… that affinity my husband and I both share didn’t translate to being able to consume 10 almost-ripe avocados within the span of a week.
In fact, a few (almost too) ripe avocados were on the counter by the day when I realized I desperately needed to do something with them before I wasted the beautiful fruit.
So I did an internet search… And then I made something in a last ditch effort to enjoy the grocery item that was such a bargain, I had to purchase them all.
This particular morning, I was intrigued by the notion of baking an egg in an avocado, and even though the thought of baking an avocado made me nervous, I did it anyway. Partly because I didn’t think I would be eating anymore guacamole or a salad topped with more avocado slices. And partly because I wanted something a little different and out of my comfort zone.
Surprisingly, a warm avocado is a good thing. And these eggs, sprinkled with Cajun seasoning, salt, and pepper, meld pretty wonderfully with the avocado.
And scooped out on toast, they’re a pretty fabulous, decadent, rich breakfast that’s chock full of the good kind of fats avocados are known for.
Looking for a decadently high-calorie (but utterly delicious!) breakfast recipe this week? Put Baked Avocado Eggs on your menu! Eggs are baked inside halved avocados and seasoned before servings on toast. This baked treat makes the ultimate savory breakfast.
- 1 large avocado
- 2 small eggs
- Salt and pepper to taste
- Salt-free Cajun seasoning, to taste
- Preheat the oven to 425°F.
- Crack the eggs in a bowl, and set aside. A word of advice: Be careful with the yolks. You want these to stay intact.
- Cut the avocado in half and remove the seed. Depending on how big the seed is, the hole in the avocado should be large enough for an egg. If the hole is too small, scoop out a little using a spoon until the hole matches the size of the egg.
- Rest the avocado halves in a small souffle dish, leaning the fruit against the side of the dish so that the avocado doesn't tip over and spill the egg during the cooking process. Place these dishes on a baking sheet.
- Gently scoop out one of the egg yolk from the bowl set aside. Transfer it to the avocado with a spoon. Continue spooning the egg whites into the avocado until it's full. Repeat for both avocado halves.
- Season the eggs with salt, pepper, and salt-free Cajun seasoning. I probably used 1/8 teaspoon of Salt-Free Tony's, then topped with a dusting of salt and pepper because it didn't need much more.
- Transfer the baking sheet holding the avocado eggs to the oven, and bake for about 15 minutes. Baking time will vary because of the size of the egg, as well as avocado. Word to the wise: Continually check on the egg throughout the baking process so it's cooked to your liking.
- Once cooked through, remove the avocados from their baking dishes, and let cool for a few moments.
- Spread a mixture of the avocado and baked egg onto toast, and enjoy!
Adapted from White On Rice Couple.
Serving Size:1 serving
Amount Per Serving: Calories: 221Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 141mgSodium: 2133mgCarbohydrates: 10gFiber: 7gSugar: 1gProtein: 7g
Nutrition facts are an estimate and not guaranteed to be accurate.
Are you like me and end up with lots of (sadly, unnecessary) items that you scramble to cook/bake/make recipes with?
Have you tried something like this?