Quick Meals - Dinner - Lunch - Breakfast
Baked Avocado Eggs
Eggs and avocados - a match made in breakfast heaven!
Sometimes, a breezy egg-and-avocado breakfast is all you need to kickstart your day. It's a tasty and healthy duo that's hard to beat!
Ingredients
- 4 large Rosemary Farm eggs
- 2 medium size, firm, ripe avocados
- 2 Tbsp. olive oil
- salt, to taste
- 1/2 tsp. ground pepper
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 375°F. Line a baking sheet with aluminum foil. Form 4 circular rings out of aluminum foil to use in keeping the avocados upright for prepping and baking.
- Slice the avocados and remove the pits. Place avocados inside the foil rings on the baking sheet and BRUSH with olive oil. Scoop out a hole where the pit was. Hole should be large enough to hold one broken egg.
- Break an egg into the center of each of the avocados, being careful to keep the yolks intact. Sprinkle with salt and pepper.
- Bake until egg whites are completely set and yolks begin to thicken but are not hard, about 15-20 minutes.
- Top with parsley and ground pepper and serve.
TIPS
- Slice off a small piece of the bottom of avocado to make it stand up straight.
- Large size muffin tins can be used in place of a baking sheet and foil to keep them straight up and easier to fill.
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