Baked Eggs in Avocado Cups with a Quick, Fresh Tomato Salsa
If you get any foodie magazines or spend any time on Pinterest, you’ve likely seen many an egg baked in an avocado. Well, we decided to take a crack at it (pun intended) ourselves, and added a quick salsa for a fresh factor.
You’ll love this easy, hearty egg dish; it’s perfect for breakfast or brunch. If you don’t care for the salsa, simply top the baked eggs with chopped chives.
Baked Eggs in Avocado Cups with a Quick, Fresh Tomato Salsa
If you get any foodie magazines or spend any time on Pinterest, it’s likely you’ve recently seen many an egg baked in an avocado. Well, we decided to take a crack at it (pun intended) ourselves, and added a quick salsa for a fresh factor. You’ll love this easy, hearty egg dish; it’s perfect for breakfast or brunch. If you don’t care for the salsa, simply top the baked eggs with chopped chives. Serves 2 to 4.
Equipment
- Aluminum foil
- 4 large ramekins or bowels (a 16 oz. Corningware is perfect)
- Rimmed baking sheet
Ingredients
Ingredients:
- 2 medium or large California Hass avocados
- 4 eggs
- Salt and pepper to taste
- 2 to 3 tsp fresh lime juice from about half a lime
- About 1 1/2 cup quartered grape tomatoes look for the mixed medley tomatoes, they add a nice pop of color
- 1 shallot diced
- Optional: 1 small clove garlic minced
- Optional: Tabasco
Instructions
- Set out 4 ramekins on a rimmed baking sheet. Set aside.
- Preheat oven to 425ºF.
- Slice each avocado in half and remove the seed. Using a large spoon, scoop out a well in each half, leaving about a 1/2-inch thick layer of avocado in the skin. Reserve the removed avocado.
- Set each avocado half in a ramekin on the baking sheet. If they don’t sit level without tipping, use bits of wadded aluminum foil to prop up the avocado; you want it to sit level in the dish so the egg doesn’t escape.
- As if separating the yolk from the egg white, crack one egg into each avocado, surrounding the yolk with just enough of the egg white to fill it to the brim (reserve any remaining egg white for another use). Season each egg with a bit of salt and pepper.
- Place the baking sheet holding the filled bowls in the oven; bake the eggs for 15 to 20 minutes, or until they reach desired doneness. Keep in mind the eggs will set a bit more once removed from the oven.
- Meanwhile, chop the reserved avocado; place in a medium bowl with the lime juice. Add the tomatoes, shallots and garlic, if using, then gently stir to mix. Season to taste with salt and pepper.
- When the eggs are baked to your liking, carefully transfer the avocados to a serving dish. Dot with a few shakes of Tabasco, if desired, then spoon the salsa over the top. Serve immediately.
Tried this recipe?Let us know how it was!
