Baked Eggs in Avocados

Hot sauce is not optional

Hot sauce is not optional, paper plates are

We’re avocado happy lately. Maybe those ads with the dancing avocado begging to be put on toast have infiltrated our brains. One recent Saturday morning Katherine was traumatized by watching a chef make “guacamole” with parsley, garlic and olive oil. She scared the dog and probably a few neighbors yelling: “No, no, no.” So please know that the accompaniment in this recipe is an avocado relish. It isn’t guac.

Baked Eggs in Avocados

  • 2 avocados
  • 4 small or medium eggs
  • Tapatio hot sauce
  • sea salt
  • olive oil
  • black pepper

Cut avocados in half and remove the seed. Place skin side down on a baking sheet. Each hole should be big enough to hold an egg. This isn’t an exact science here, but you will have to remove a good scoop of flesh or so to enlarge each hole. Reserve the flesh. Crack an egg in each avocado half and bake at 350 for about 25 minutes or until the white of the egg is cooked through. The yolk can be a little runny if desired. While the eggs are baking, mash remaining avocado flesh with Tapatio, a drizzle of olive oil and black pepper. (You can stretch it out with a teaspoon or so of Greek yogurt if desired.) When the eggs are done baking, sprinkle each half with a bit of sea salt and Tapatio. Serve with toast and avocado relish.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Breakfast, Food, Mexican, Recipes and tagged , , , , . Bookmark the permalink.

17 Responses to Baked Eggs in Avocados

  1. ohlidia says:

    Looks absolutely fabulous!

  2. Jueseppi B. says:

    Reblogged this on The ObamaCrat™.

  3. A_Boleyn says:

    An intriguing dish and very rich. I can imagine dipping buttered toast into the egg and smearing some of the baked avocado on as well. And of course, there must be bacon. 🙂

  4. hocuspocus13 says:

    Reblogged this on hocuspocus13.

  5. PennGates says:

    Love avocados, and eggs, but haven’t tried them together, so I am going to try this in the morning. Looks delicious!

  6. lifelifedeathdeath says:

    Looks fantastic!

  7. L’ha ribloggato su BasketKitchene ha commentato:

  8. Kristy says:

    We’ve been eating more avocados than ever lately too. Perhaps it was the marketing! Our favorite is on toast with salt and pepper. The addition of egg would be fantastic!

  9. Sounds lovely – we love avocado. Bizarrely they are cheaper and tastier in England after having travelled many air miles than in Spain where they grow them 30km away down on the coast 😦

  10. TasteFood says:

    I’ve seen something like this before. Must try.

  11. Eva Taylor says:

    Looks and sounds delicious!

  12. Yes! Another way to eat avocados….we eat one almost everyday when they are as inexpensive as they are right now…on salads, as they are with a bit of salt, as guacamole…your egg idea is just genius and I love it. Muchas gracias.

  13. egg me on says:

    Yowza! Beautiful!

  14. I LOVE this idea and recipe! My husband is going to enjoy these this weekend. I am in charge of the Staff breakfast this Friday and I this I will some a few for them to try.

  15. Reblogged this on ChallengeU2cook and commented:
    What a great idea for a weekend breakfast. I can not wait to make these.
    Enjoy and Happy Cooking,
    Vonnie (A cook in her kitchen)

  16. Raymund says:

    Ohhhh i must try this out

  17. ChgoJohn says:

    That photo says it all, Greg. This looks fantastic and won’t take but a few minutes to prepare. If I’m going to eat breakfast, this would be the way to go.

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