Baked ripe avocados with eggs make for a delicious and nutritious dish that combines the creamy richness of avocados with the protein-packed goodness of eggs. To prepare this recipe, start by preheating your oven to 400°F (200°C). Cut ripe avocados in half lengthwise and carefully remove the pits. If needed, scoop out a bit of flesh from each half to create a larger hollow for the eggs. Place the avocado halves on a baking sheet lined with parchment paper or lightly greased. Season each avocado half with salt, pepper, and any desired herbs or spices. Crack one egg into each avocado half, ensuring the yolk settles into the hollow. Bake in the preheated oven for about 15-20 minutes or until the egg whites are set and the yolks reach your desired level of doneness. Serve warm and enjoy this simple yet satisfying dish for breakfast or brunch.
Ingredients
To make baked ripe avocados with eggs, you’ll need the following ingredients:
- Ripe avocados (halved and pitted)
- Eggs (one egg for each avocado half)
- Salt and pepper (to taste)
- Optional: Herbs (such as chopped parsley or chives) and spices (like paprika or chili flakes) for seasoning
Preparation
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Preheat the Oven: Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
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Prepare the Avocados: Carefully cut ripe avocados in half lengthwise and remove the pits. If necessary, scoop out a small portion of avocado flesh to create a larger cavity for the eggs.
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Season the Avocados: Place the avocado halves on the prepared baking sheet with the hollow side facing up. Season each avocado half with a pinch of salt and pepper. You can also add additional herbs or spices according to your taste preferences.
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Crack the Eggs: Crack one egg into each avocado half, ensuring the egg yolk fits snugly into the hollow of the avocado. This will help keep the egg contained and prevent spilling during baking.
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Bake the Avocados: Transfer the baking sheet to the preheated oven and bake for approximately 15-20 minutes. Keep an eye on the avocados towards the end of the baking time to ensure the egg whites are fully set and the egg yolks are cooked to your desired consistency. If you prefer a runny yolk, reduce the baking time slightly.
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Serve Warm: Once baked, remove the avocados from the oven and let them cool slightly before serving. Baked ripe avocados with eggs are best enjoyed warm, straight from the oven.
Tips for Variation
- Cheese: Sprinkle grated cheese over the avocados before baking for added flavor and richness.
- Toppings: Garnish with fresh herbs like parsley or chives, or add a dash of hot sauce or salsa for extra kick.
- Protein: For a heartier meal, add cooked bacon or sausage crumbles to the avocado halves before cracking the eggs.
Nutritional Benefits
Baked ripe avocados with eggs provide a nutrient-rich meal packed with essential vitamins, minerals, and healthy fats. Avocados are rich in monounsaturated fats, fiber, and potassium, which support heart health and digestion. Eggs are an excellent source of high-quality protein, vitamins (such as vitamin D and B vitamins), and essential amino acids, promoting muscle repair and overall well-being. This dish offers a balanced combination of macronutrients and micronutrients, making it a satisfying and wholesome option for breakfast or brunch.
Serving Suggestions
Serve baked ripe avocados with eggs as a standalone breakfast or brunch dish, accompanied by toast, crusty bread, or a side salad for added texture and variety. Pair with fresh fruit or a smoothie for a complete meal that fuels your day with energy and nutrients. Whether enjoyed alone or shared with family and friends, this dish is sure to delight with its creamy avocado base and flavorful egg filling, making it a versatile and nutritious addition to your culinary repertoire.