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:
Seasonings of choice.
Crushed Red Peppers
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.
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.
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.
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.
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.