Not only have I lately been on a lemon kick with my Glazed Lemon Squares, Ponderosa Lemon & Sour Cream Tart, Dark Chocolate Dipped Candied Lemon Peels and my Double Chocolate Meyer Lemon Mousse Cake but I’ve also been on a major avocado kick, adding it to a lot of salads, sandwiches, soups and other dishes. A while back I saw a picture of an egg baked in an avocado (sorry I don’t remember where so as to give credit) and the other morning I awoke dreaming of it so I had to make it. I cut an avocado in half, removed the pit and scooped out a bit of the flesh to make room for the egg.
Obviously I didn’t quite scoop out enough as my egg runneth over. No worries though as I just used what my avocado could hold. I added salt and pepper and then I carefully transferred the egg filled avocado to the hot pan in the oven,
Baked Egg & Avocado
for each serving:
- 1/2 an avocado, pitted and some of the flesh removed to make room for the egg
- 1 small or medium egg
- salt & pepper to taste
Place a heavy bottomed oven safe pan in the oven and heat to 425 F. Fill the prepared avocado with an egg and add salt & pepper to taste, Once the oven is hot carefully transfer the filled avocado halves to the hot pan. Cook for 10 minutes or until your eggs are at the firmness you desire.