Sunday brunch is a cherished and one of our favorite moments of the week. Sometimes we go out for brunch, but just as often I like to make brunch at home. This past week I saw a photo of a baked avocado on my Friend Facebook feed and I thought that it looked absolutely delicious. The price of avocados was really reasonable this week at the grocery store, so it seemed like a good time to make some baked avocados with egg for brunch.
Recipe: Baked Avocado with egg
1 ripe or slightly underripe avocado
2 medium-sized eggs
Red chili flakes (optional)
Step 1: Pre-heat oven to 425 degrees F. Line baking tray with tin foil.
Step 2: Slice the avocado in half and place on a tin-foil lined baking tray.
Step 3: Remove avocado seed. The method I prefer is the whack the seed with a chef knife, give it a slight twist, and the seed will free itself from the avocado.
Step 4: Salt and pepper the avocado. If you don’t, then you’ll need to add more salt as you eat the baked avocado because you would have only salted and peppered the edges of the avocado, rather than having them evenly distributed throughout.
Step 5: Crack open an egg and carefully pour the contents into the avocado hollow. I used medium-sized eggs and I found that the egg white spilled over. I imagine if you used a large egg, you could separate the egg and yolk to have one avocado half with yolk and the other half with egg whites.
Step 6: Salt and pepper again. Add red chili flakes and paprika to taste, if you desire.
Step 7: Pop it into the oven for 20 min.
The really nice thing about this dish is that it looks spectacular, while being a really simple and easy dish to make. I served the baked avocado with egg as a side to the chicken sausage breakfast burritos, along with some hot coffee. Brunch success!