Avocado. It's what's for breakfast!

Avocado. It's what's for breakfast!


Welcome back as I continue my love affair with avocados! I love a quick breakfast on a Saturday morning and if you make this right in the avocado shell there is hardly any cleanup. B O N U S! Before you get started, don't get hung up on an exact recipe, just take inventory of what you have on hand and get creative.

Let's get started...

Cut avocados in half and remove the stone. Scoop out about a tablespoon or more of the flesh in each half so you have a larger hole for the egg. Position the avocado halves in a baking pan (lean against each other or wedge a small ramekin in for support). Line the pan with parchment for less clean up.

Crack an egg into the pit of the avocado. Sprinkle with salt and pepper to taste and any seasonings you want to experiment with. Bake at 400 degrees for about 12-15 minutes – just until the egg whites set but the yoks are still runny. (If you don’t like runny yolks then whisk the eggs first and pour them into the avocado pit. Now is when it gets fun. Top it with spinach, bacon, sausage, bell peppers, onion, fresh herbs, or whatever your heart desires (or whatever happens to be in your kitchen)! Veggies can be sautéed...or not.  

If you like, dip toast into the yolk and eat or scoop it all out over a bed of hashbrowns.