Baked Breakfast Avocados

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  • 2 avocados

  • 4 eggs (not jumbo or extra large)

  • Kosher salt and pepper

Toppings

  • Feta cheese

  • Goat cheese

  • Any cheese!

  • Sliced green onions

  • Everything bagel seasoning

  • Gochugaru

  • Bacon bits

  • Herbs: chopped chives, parsley, basil, cilantro

  • Hot pepper flakes

Preheat oven to 400 degrees.

Halve the avocados and pit. Scoop out some of the flesh (about 1 tablespoon) to create a bigger cavity for your egg. Better to scoop the hole wider rather than deep so the egg cooks more quickly. Save the excess avocado flesh for guacamole or just eat it.

Sprinkle a little salt into the cavities and place the avocados into a small gratin dish or other oven-safe tray. Crack each egg into a small ramekin and spoon the yolk and some of the white to fill the cavity. Or, if you don’t mind the white overflowing, simply crack the egg into the hollows. I like to season mine with everything bagel seasoning and a little Korean red chile (gochugaru).

Bake for 10-15 minutes, depending on how you like your eggs. Sprinkle with chopped herbs and green onions, or any seasoning of your choice.

Breakfast/BrunchChouquette KitchenAvocados, Eggs, Keto