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Egg Over Avocado

Category: Main Course

egg-over-avocado 

 

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Makes 1 to 2 Servings

Ingredients:
1 avocado (halved and pit removed)
salt and pepper (to taste)
2 small eggs
Garnishes: salsa, pico de gallo, fresh herbs.

Directions:

Preheat the oven to 425.
Cut a thin slice off the backside of each avocado half so it will sit flat with the avocado hole up. Depending on the size of the eggs, take a spoon and scoop out a larger hole where the pit was to accommodate the egg.  Be careful not to go all the way through the avocado.  Eat the scooped out flesh or serve on the side. Put the avocados on a baking pan lined with parchment paper and season with salt and pepper.

Bake for about 16 to 18 minutes, or until desired doneness.  Let cool for a minute or two before serving.

Garnish with your favorite salsa, pico de gallo or fresh herbs.

Note:  You can also lightly beat your egg with a fork and pour into the avocado hole.

 

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