Two of my favorite things to eat are EGGS and AVOCADOS! I put that ish on almost everything when I can. I got super excited when I saw this Baked Avocado and Egg on Foodbeast and had to try it. I posted it on Instagram and had a bunch of questions so here is my visual recipe for all of you that want to try it. It could have been better, but here’s how it went!
2 Avocados, the bigger the better
50g of grated cheese of your liking, but preferably one that melts easily*
Salt & Pepper
*We used Parmesan but review our step towards the bottom
Cut the avocado in half.
Chop at the pit carefully! I’ve almost sliced my hand open plenty of times.
Twist the knife and the pit should easily come out.
Yay! The avocado has been pitted!
Season your avocadoes with salt and pepper. I used some salt flakes from Maladon.
Place your avocados on a baking sheet.
Crack an egg into a small bowl.
My eggs were too big so I had to separate some of the egg whites. Had to make some room for the good stuff – the YOLK!
Pour the egg into the avocado.
Here’s a tip: If your avocados are off balance, slice a cherry tomato in half and use it as a wedge to keep them from tipping over.
If you’re trying to eat healthy, these are ready to go in the oven now. But if you don’t give a fuggg then proceed with the following steps.
Add cheese! I used Parmesan cheese only because I didn’t have anything else in my fridge. I would suggest to using a softer cheese that melts more easily though.
Bake in a 425 degrees Fahrenheit until your eggs are cooked to your liking. I like mine uber runny but I made a rookie mistake of overcooking my eggs so I will have to redo this a second time :(. In our experience, the Parmesan cheese is really not the appropriate cheese to use cause it doesn’t melt easily so by the time it does melt/crisp up, it’s too late and you’re stuck with a dried out egg.
To top it off, I added a thin slice of crispy parma. The parma ham crisps are super easy to make. A tip from Chef Stanley Wong, just bake thin strips of parma ham in the oven until crispy! It’s like
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