Baked Avocado Egg

I haven’t been able to blog in months due to school and life taking over, but it’s time for me to make a comeback! I’ve been making recipes that I’m excited to share now that I have (a little) more time. I enjoy being able to share my story and my recipes with you all, so I hope you enjoy reading these posts as well!

Since I last posted, I am excited to share that I was accepted to a dietetic internship! I will be starting my time as an intern in August, and while I am nervous to stop working full-time, I am also excited to immerse myself into my future profession full-time. Time to begin the last step towards becoming a registered dietitian!

On to this recipe…I have seen these baked avocado eggs and they look almost too pretty to eat. I love avocado toast with an egg, so I figured why not have the egg and avocado baked together? You can eat these right as they are, or scoop out and put on toast, which is what I did. I topped these with just salt and pepper after baking, but you could top with bacon, cheese, veggies, anything!

Avocado Baked Egg

Ingredients:

  • 1 avocado, halved and pit removed
  • 2 eggs
  • salt and pepper
  • toppings!

Directions:

  1. Preheat oven to 425 F. Slice avocado in half, remove pit, and scoop a little extra flesh out of the holes (if they are small). Set avocado halves into a small baking dish or ramekin so that they stay upright.
  2. Carefully crack an egg into each avocado half; some of the whites might spill over into the baking dish. Bake for about 15 minutes or until the egg is cooked.
  3. Remove from oven and top with desired toppings. Eat as-is or spread over toast, roasted veggies, etc!

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