Breakfast - Simply Eggs - Kid Friendly
Spicy Sriracha Baked Avocado Eggs
Want to spice up your breakfast routine? Dive into our zesty Spicy Sriracha Baked Avocado Eggs recipe!
Yields 4 SERVINGS
Prep + Chill Time
5mins
Cook Time
15mins
Total Time
20mins
Creamy avocado, fiery sriracha, and eggs baked to perfection - a culinary masterpiece you'll keep dreaming about!
Ingredients
- 2 firm ripe avocados, halved and pitted
- 4 Rosemary Farm eggs
- 1/4 tsp. black pepper
- 1 tbsp. sriracha hot sauce
- 1 tbsp. fresh cilantro, finely chopped
Instructions
- Preheat oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
- Place avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
- Crack egg into each avocado half; season with salt and pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
- Drizzle each egg with hot sauce and sprinkle cilantro over top.
Tips:
For less-spicy eggs, combine ketchup with sriracha to taste.
Substitute green onions for cilantro.
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