AVOCADO BAKED EGGS
I had these clever breakfast treats at a brunch gathering. They are easy to make for just two people or for a crowd. You can double or triple this recipe for a crowd. I use a muffin tin to hold each avocado half if I am making several of them.
Provided by sonjagroset
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.
- Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 9.4 g, Cholesterol 210.8 mg, Fat 29.1 g, Fiber 6.8 g, Protein 16.7 g, SaturatedFat 6.8 g, Sodium 674.4 mg, Sugar 1.1 g
AVOCADO SCRAMBLED EGGS
Bacon and avocado blend nicely in these special eggs. They're easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game-or any time friends drop by for coffee. -Sundra Hauck, Bogalusa, Louisiana
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Nutrition Facts : Calories 233 calories, Fat 19g fat (7g saturated fat), Cholesterol 302mg cholesterol, Sodium 434mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
FANCY AVOCADO & EGG BREAKFAST
Borrowed this idea from a friend. It's a beautiful and tasty combo! I would recommend serving with whole grain toast or a bowl of fruit.
Provided by Tayelor Blanchard
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- 1. Cut Avocado in half length wise. Remove pit.
- 2. Crack one egg into each side of Avocado halves.
- 3. Sprinkle with salt, pepper and paparika.
- 4. Bake for 15 minutes @ 400 degrees.
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- In a small bowl, combine the avocado, lemon juice, torn basil leaves, and a pinch of red chili flakes. Using a fork, lightly mash one or two pieces of avocado and mix with the remaining chunks. You want the avocado to be very, very chunky – and preferably have a few whole slices intact! Season to taste with salt and pepper, and set aside.
- Place the egg in a small saucepan and cover with cold water until the water covers the egg by about an inch. Bring to a rolling boil. Immediately remove the pan from the heat, cover, and set a kitchen timer for 4 minutes (this will produce an egg with a completely set white and a thick, but runny yolk). Set up a small bowl of ice water. After 4 minutes, transfer the egg to ice water until it is just cool enough to handle. Gently tap the egg on a countertop all over and carefully peel (peeling eggs is much easier under running water or in bowl of lukewarm water), being careful not to pierce or accidentally break the yolk, as it will be delicate.
- Spoon the avocado mash onto the toast, drizzle lightly with olive oil, add the soft-boiled egg (split with a knife right before serving), and garnish generously with red pepper flakes. Serve immediately.
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