As you already know, I am a huge fan of breakfast. A standard egg and toast can keep me pretty happy for days to come but occasionally I like to switch things up.
The Internet has been on an avocado kick for a while. I don’t think I go a day without seeing one somewhere cooked up or mashed out in some sort of recipe on social media. Don’t get me wrong, I like avocados but I’m not really into eating them by the spoonful. I prefer them in a salad or even on the edge of my tortilla chips. I guess you could say I’m old-fashioned.
So what do avocados have to do with breakfast? Well let’s just say I’ve had a change of heart or perhaps I’m finally giving in to an extreme curiosity. I’m talking about an egg baked in an avocado.
I’m sure you’ve either read an article or witnessed the 20-second video showing you how to bake an egg inside of one of these beautifully green fruits. Or is it a vegetable? What exactly is an avocado? It grows on a tree and has one big seed. Apparently it’s a single-seeded berry so we’re talking about fruit here. This kind of knowledge could help if you’re trying to persuade a non-vegetable eater to give it a whirl.
Okay back to breakfast. Let’s just say I wouldn’t even be sharing this with you if I didn’t think it was good enough to eat. A low-maintenance, vitamin-filled and topped-with-an-egg breakfast — how could I not share?
After the first bite I realized it was genius. The creaminess of the avocado mixed with the egg just makes this simple dish taste like a million dollars. An avocado provides you with two halves, giving you the perfect base for breakfast for two. As an added bonus, you can put any of your favorite garnishes right on top before you dig in.
Baked Egg & Avocado
Serves two
Ingredients
1 avocado
2 eggs
Salt & pepper
Toppings of your choice, such as cheese, chives, salsa, onion
Preheat the oven to 425 degrees. Cut the avocado in half and remove the pit. Leave the outer skin intact.
Place the avocado in a pre-greased baking dish, the inside flesh facing up. Scoop out some of the avocado to make more room for the egg, about 2 tablespoons worth. Crack an egg into each avocado. Sprinkle with salt and pepper. Bake for 15-20 minutes or until the egg is cooked to preference.
Remove from the oven and top with chives or other toppings. Serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
