Avocado Eggs
We’ve been making Avocado Eggs for years. They are a great Low Carb / Keto breakfast.
I’m sure you will find a number of different renditions for them out there – this is ours.
Ingredients:
2 Avocados
4 fresh eggs
Garlic Powder
Cayenne
Pepper
Cheddar
Scallions
1) Preheat the oven to 425 degrees.
2) Slice the Avocados in half, and take out the pit (cool trick you can look up on You Tube – once you have the Avocado cut in half – in a smooth, but forceful downward motion “set” the edge of your knife into the pit and give a little twist – comes right out). Spoon out some of flesh from the center of the Avocado, just enough so the egg will fit snugly in the center.
Save this spooned out flesh for later – goes great as a snack with dip… or a mini-batch of Guac!!
One of two things should happen here – take out enough flesh to fit the egg, or use small eggs. Lately we’ve been using pullet eggs. These are eggs from our young hens… they fit right in a smaller cavity and leave a lot of Avocado for the final dish.
3) Place the Avocados in a small baking dish. I have used a oven safe dish, pie pan (as shown) – another great method is to use a muffin tin… this holds the Avocados in place nicely. They have a tendency to want to roll a little and let some egg run over once you get the egg in them.
4) At this point, I like to put a slight (very slight) dusting of Garlic powder, Cayenne, maybe even Onion powder across them – be sparing here. Let the Avocado and the Egg be the stars!!
5) Crack an egg into each Avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
6) Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Me, personally – I go about 14 – 15 min… I like a juicy egg. If you like a firmer egg – just go a little longer, make sure the egg whites have enough time to set.
Remove from oven, add some cheddar on top, let them sit a minute to cool giving the cheese a bit to melt. They will be VERY HOT – so be careful. Season with pepper, top with a sprinkle of Scallions or garnish of your choice and enjoy!