Wednesday, February 4, 2015

Baked Eggs in Avocado

Baked Eggs in Avocado

Serves 2

1 large avocado
2 eggs
lemon juice
salt & pepper
herbs de provence
crushed chilli flakes


1) Preheat oven to 220C.

2) Using spoon, scoop out some of the avocado flesh, leaving 1/2-inch (1 cm) thick walls; reserve flesh for another use.

3) Place each avocado halves, cut side up, in well of muffin tin to stabilize; sprinkle each halves with salt and pepper.

4) Separate yolk & white. Slide one yolk into one avocado half & spoon in the white until the well of the avocado half is filled. This is to prevent the white from overflowing. Repeat for the other egg & avocado half.

5) Sprinkle salt, pepper & herbs de provence on eggs.

6) Bake until whites are just set and yolks are still runny, 10-15 minutes, depending on the firmness of yolk you prefer. Sprinkle with crushed chilli flakes before serving.


Adapted from Canadian Living.

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