So let’s just say if you’re reading this, you probably like food. And what’s better than food, you ask? Food inside of food, eaten as one amazing SUPERFOOD: Eggvocado.
What do you need? Well, this recipe explains how to make a pair of eggvocadoes, from one whole avocado.
Oven temp: 400
A teaspoon measuring spoon
Ground black pepper
Take the avocado and cut it in half. Remove the pit, and then with the teaspoon measure, score out the cavity left by the pit. Break a single egg into the scored pits on each side (Note: if using whites OR yolks, do NOT score the avocado; this is also much healthier). Now, this part can be tricky, so don’t be discouraged if you make a bit of a mess the first couple of times. Oh! And don’t let that avo go to waste, nosh on the scrapings while you cook!
Use bits of tin foil to create braces to balance the avocado halves on a cookie sheet, and I would also advise lining the cookie sheet. You can use non-stick spray or sheets and skip this step, or you can use tin foil or parchment paper (with non-stick spray or butter), or you can use what I prefer: Miu France Silicone Baking Liners. These silicone liners are resuable (making them green, yay!) and never stick to the pan or the food. They are easy to clean and easy to store too! Sprinkle with salt and pepper, and stick those babies in the oven!
Bake the eggvocadoes for 15-25 minutes, based on how cooked you like your eggs. Personally, I make these because I think a cooked white, runny yolk, and warm avocado complement each other perfectly.
I usually add things to mine, so here are a few ways to season the eggvocadoes:
– Sprinkle feta, freshly chopped basil, and paprika (or just any one of these)
– Sprinkle bacon, shredded cheddar, and green onion (or just any one of these)
– Sriracha chili sauce, green onion, and sesame seeds (or just any one of these)
Eggvocado seasoned with feta and ground black pepper and kosher salt.