Sunday, March 24, 2013

Baked Paleo Avocado Eggs

Today's recipe is an example of how being a hot (and easy!) mess can actually be a good thing. Even the greatest food stylist couldn't make my breakfast look too pretty, but it was so tasty and simple I had to share it.

The only time before this that I put avocado in the oven was to make avocado fries, and I loved how baking it almost brought out the creamy goodness even before. I'm an fan of baking eggs, so I thought I'd combine the two and see what happened.

Apparently my eggs were bigger than my avocado, so cracking them into the hollowed out fruit resulted in overflow. In hindsight I should have covered my baking sheet with foil or a Silpat (which I've recommended below).

I ate my eggs with a little pineapple salsa and some tandoori chicken left over from Indian takeout last night. I'm definitely going to be eating these in the future with some steak, cilantro and perhaps a shot of lime juice. I think the possibilities are endless...

I'd love to hear if you try this, and if you have better luck making your avocado eggs look photogenic :)

Baked Paleo Avocado Eggs

1 avocado, halved with pit removed
2 eggs
seasoning of choice (I used salt, pepper & garlic powder)
salsa or other toppings/accompaniments

Preheat oven to 425. Place halved avocados hollowed side up on a baking sheet (cover with foil or a Silpat sheet first). Carefully crack one egg into the center of each half. Sprinkle with seasonings and bake for 15-20 minutes, or until egg is firm enough for your liking.

Serve with salsa, protein, veggies... whatever works for you!

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