Baked Eggs in Avocado with Guacamole
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Ingredients
  • 1 Avocado
  • 2 Eggs
  • ½ Medium Tomato, diced
  • 2 Tbsp White Onion, chopped
  • 1 Garlic Clove, minced
  • 1 tsp Lime Juice
  • Sea Salt to taste
Instructions
  1. Preheat oven to 450.
  2. Cut the avocado in half and remove the pit. Scoop out enough flesh to leave about a ½ inch border of flesh remaining in the peel of the avocado and reserve in a small bowl. Score the remaining avocado flesh crosswise and lengthwise, not cutting the peel.
  3. Crack an egg into each avocado half and prop each half up by creating a little holder for each out of aluminum foil. To do this, simply take a bit of aluminum foil and shape it into a ā€œuā€ shape, and prop it up under the smaller end of the avocado. This will keep the egg from spilling out of the avocado as it bakes.
  4. Place the avocado halves in the oven on a baking sheet for 15-20 minutes or until the egg whites are cooked, but the yolk remains runny.
  5. Meanwhile, while the eggs are cooking, mix the reserved avocado flesh, tomato, onion, garlic, lime juice, and salt together with a fork for a chunky guacamole. Set aside.
  6. Remove baked eggs from the oven and serve topped with guacamole (or on the side) and a bit of Greek yogurt or sour cream.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/01/15/baked-eggs-in-avocado-with-guacamole/