Serves 4
25 min
Eggs Baked in Avocado
Recipe GLPR750e7219c18e7c
Halved avocados stuffed with baked eggs, finished with fresh lime juice, cilantro, and scallions. A nutritious and vibrant Latin American-inspired dish that's naturally vegetarian and gluten-free, perfect for breakfast, brunch, or a light main course.
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Ingredients
4 ripe avocados
8 large eggs
2 limes
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh cilantro, chopped (optional)
Scallions, sliced (optional)
Fresh chilies, sliced (optional)
Warm flour or corn tortillas, for serving
Directions
Preheat your oven to 425°F (220°C).
Cut each avocado in half lengthwise, remove the pit, and use a spoon to scoop out a small amount of flesh from the center to create a slightly larger cavity for the egg.
Place the avocado halves cut-side up on a baking sheet or in a baking dish, arranging them so they sit level.
Carefully crack one egg into each avocado cavity. Season each egg with a pinch of kosher salt and freshly ground black pepper.
Bake in the preheated oven for 12 to 15 minutes, until the egg whites are set and opaque but the yolks remain slightly soft, or until the eggs reach an internal temperature of 160°F (71°C) for fully cooked yolks.
Remove from the oven and squeeze fresh lime juice over each baked avocado-egg.
Garnish with chopped cilantro, sliced scallions, and sliced fresh chilies if desired.
Serve immediately with warm flour or corn tortillas on the side.
