Eggs Baked In Avocados
The idea of eating hot avocado might seem strange, but the combination of creamy flesh, salty bacon, and soft-cooked egg is perfect here.
PREP: 20 mins
COOK: 20 mins
5 bacon strips
2 large ripe avocados
4 medium eggs
hot toast or salsa, to serve (optional)
- Preheat the oven to 425°F and the broiler to high. Broil the bacon under the preheated broiler for 5–6 minutes, until crispy, then coarsely chop. Or cook the bacon is a skillet before chopping.
- Halve the avocados and remove the pits. Scoop out enough flesh to make a hole big enough to hold one egg. Place, cut-side up, balanced over the cups of a muffin pan—the cups will prevent them from tilting over.
- Drop 3–4 pieces of bacon into the bottom of each avocado. Crack an egg into a cup. To make sure the egg doesn’t slide out of the avocado when you pour it in, scoop out the yolk with a spoon and drop it into the hole, then whisk the white lightly with a fork to break it up and pour in just enough to fill the hole.
- Repeat with the remaining eggs and season to taste with pepper, if using. Bake in the preheated oven for 15 minutes, until the whites of the eggs are just set. Sprinkle with the remaining bacon and serve immediately with hot toast, or salsa, if desired.
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