I have to make a confession right off the bat here… I am not a big fan of breakfast foods. Pancakes, waffles, crepes… I really could take them or leave them. But I do love eggs. And living so close to Mexico I’ve also grown up loving avocado. When I ran across a picture of a baked avocado with an egg nested inside, I just had to try making it… like, yesterday.
I’m currently visiting a friend in north Washington state. (I mean, seriously, I can see Canada from the end of her street.) And the rumors I had heard that avocados cost about $3 a piece here had me a bit hesitant, but it seems I happened upon this little town right when it happened to have its only excess of avocados… ever. Because I scored four for $5. Better than $12! (Still… you can get 25 for $5 along our country roads in San Diego, but, hey, beggars can’t be choosers here.)
The one thing that I’ll say for this recipe is that I think it would be a lot better if I had been able to use large avocados with correspondingly larger pits and smaller eggs. My eggs were having a difficult time cooperating without the room to sit properly in the avocados, but, ultimately, I made it work and the result?
I cooked them too long. 😦 The pin said to bake at 400 degrees for 15 minutes and I probably let them go for 20 or so. (Distraction is a real problem with me — oh, look, a squirrel.) The eggs were too hardened and the avocado too softened. When I get back to San Diego I’m going to try this again… maybe 325 for 10 minutes?
1 large avocado, halved with pit removed
2 small eggs
salt and pepper to taste
Preheat oven to 400 degrees. Place avocado halves skin-down in an oven safe glass dish. Pour an egg into the each of avocado halves. Bake at 400 degrees for 15 minutes or until eggs are desired consistency.