Avocado Egg Bake
The ultimate comfort food, Avocado Egg Bake offers a creamy and satisfying start to your day. With wholesome ingredients and easy preparation, it’s the perfect choice for a nourishing breakfast or brunch. Make it tonight for a delightful meal!
Equipment
- Baking Sheet
- Chef's Knife
- Oven
- Frying Pan
Ingredients
- 1 avocado ripe
- 2 eggs organic free-range
- 2 pinches black pepper freshly ground
- 2 pinches kosher or sea salt
- 2 pinches paprika
- 4 rosemary leaves fresh, cut into small pieces
Instructions
- Preheat your oven to 400 degrees.
- Cut the avocado in half, remove the pit, and scoop out about two teaspoons from each half to make room for the eggs.
- Crack open one egg at a time and drop inside each avocado half, making sure the yolk is in the center of each half.
- Season each egg with black pepper, salt, paprika, and sliced rosemary leaves.
- Carefully transfer each avocado half to a parchment-lined baking pan.
- Place in the oven.
- Allow to bake for 10 minutes or until the whites have set.
- Remove from the oven and enjoy!
Notes
- Storage: Keep leftovers in an airtight container in the fridge. It’s best enjoyed fresh, but you can reheat it gently.
- Freezing: While I don’t recommend freezing after baking, you can prepare the avocado halves and eggs separately to freeze for future use.
- Flavor Variations: Add your favorite spices or herbs for a twist. Consider adding chopped tomatoes or spinach for added nutrients.
- Serving Suggestions: Pair it with a side of toast or a fresh salad to round out your meal.
- Make it a Meal: This dish is versatile enough for lunch or dinner. Serve with your favorite sides for a complete meal.