We love avocados in our family! We eat them almost every day, so when my mother-in-law sent over this recipe this morning, we had to give it a try. I did change a few things so here is how we made our brunch.
- 1 avocado, cut in half and seed removed
- 2 eggs
- Sea salt & pepper or other preferable seasonings (I used a family-made Cajun seasoning mix).
- Oil for lightly greasing the baking dish
Wash the outside of the avocado, cut it in half and remove the seed. Lightly grease the baking dish you will be using to aid in easy removal of any egg-overflow.
Many of the recipes I have seen say to scoop out the avocado to make room for the egg, but I just cracked the egg and let the white overflow into the baking dish.
Use a small dish so the avocado can rest against the sides to help from tipping over.
I sprinkled some homemade Cajun seasoning and sea salt over the halves but season however you like.
Bake for 15-20 minutes at 425°F. 20 minutes will give you an over-hard egg yolk, which is how I like mine.
They can be served with or without the shell. The shells fall off effortlessly after baking.
Tip: The warm avocado spreads beautifully over the toast and tastes great too!