The Eggocado

Before I begin, no, there are no Eggo’s in this recipe. You could serve them on the side though.

The eggocado is meant for breakfast but good for any time you want an easy, healthy snack.

What you’ll need:

Keepin' It Simple
The avocado and egg you need no matter what. Season as you wish.

1 Avocado
1 Egg

Seasonings of choice.
Crushed Red Peppers
Hot Sauce

1 Oven safe container

First thing, preheat the oven to 425F.

Then split the avocado in half and take the pit out. Flip it over and cut the ‘top’ off each half it so they’ll sit flat in the container.

Cut Like This
Cut the backs of the avocado halves so they’ll sit flat in your container.

Crack the egg into a bowl and beat it up. Pour half the egg into each half of avocado. If you have a smaller brand avocado like the ones I’m using (Hass Avocados) you’ll have to scoop some of the flesh out before you do this.

Beat 'em Up
Standard egg beating. Move along.

Once the egg is in season it however you want. I figured I’d just season it like guac dip (hot sauce, pepper flakes and fresh lime juice) and see what happens.

Ready to Cook
Put the avocado in the dish and then fill with the egg and season.

Put them in the oven and let them cook for 17 minutes.

Take them out, let them cool off and devour. Holy mackerel, these things are fantastic. They seem impossible to screw up, as long as you set a timer.

Ready to Devour
Make sure you let these sit for a couple minutes before you eat them. Super hot out of the oven.

Since both the egg and avocado don’t have strong flavours, you’ll taste exactly what you season with. A little will go a long way.

If you ever find yourself in the position of making breakfast in bed for someone, this is a nice change from scrambled eggs and toast.


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