Baked Egg in Avocado
What you’ll need:
Pinch of salt
Pinch of pepper
What to do:
- Preheat your oven to 425 degrees. I used my toaster oven, but a large oven is fine.
- Carefully slice an avocado in half lengthwise and discard the pit.
- Using a spoon, scoop out some of the avocado from the center hole to make room for the egg to sit and not overflow. Use your best judgment here. You can also discard some of the membrane if it overflows.
- I recommend placing the avocados on a cutting board, and setting an object on the ends of the cutting board for the avocados to rest against. You don’t want them wobbling about while you’re adding the egg, because they will spill.
- Carefully crack an egg into each hole. Sprinkle salt and pepper atop.
- Grab a loaf pan, and place the avocados inside. Nestle each of them against a side of the loaf pan. Again, this is to prevent them from tipping over.
- Bake for about 15 minutes, or until the membrane is white and egg is cooked.
How to eat:
You can eat these right away to take advantage of a runny yolk. But, if you’re someone who isn’t a fan of hot avocado, you can place in the refrigerator to eat later (yolk will not be runny), or simply set aside until the avocado cools down. Again, the only time you’ll experience the yolk of a poached egg is if you eat right away. Letting it sit will allow the egg to keep cooking, so your yolk will be harder later on (more like hard-boiled). All up to what you prefer!