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Avocado Baked with Egg 

Avocados and eggs were meant to be together. Pairing them together has been the best-kept secret. This dish is comforting and has clean flavors. If you are craving something simple, tasty, and nutritious, you do not have to look any further.

Prep Time - 10 Minutes

Cook Time - 15 Minutes

Serves 1 to 2

Ingredients
  • 1 avocado
     

  • 2 large eggs
     

  • ⅛ teaspoon kosher salt
     

  • ⅛ teaspoon freshly ground black pepper
     

  • 1 teaspoon chopped fresh parsley
    (flat-leaf or curly)

Directions

Omnipan – Medium

  1. Preheat the oven to 350 °F or 177 °C.
     

  2. Halve the avocado, remove the pit, and place both halves in the medium Omnipan.
     

  3. Scoop out some of the flesh from the avocado halves' center, making space for the egg. (Enjoy the removed flesh of the avocado on a piece of toast.)
     

  4. Crack an egg and put it in the center of the avocado half. Repeat this process for the second egg.
     

  5. Sprinkle half of the salt and pepper on top of each egg.
     

  6. Place the Omnipan without the lid in the preheated oven and bake the avocados for 15 minutes, or until the eggs are set.
     

  7. Garnish with parsley. Serve immediately.

Notes
  • Replace parsley with any herb or multiple herbs of your choice.
     

  • Top the baked avocados with crumbled bacon and/or shredded cheese. For a vegetarian version, top with chopped tomatoes and bell pepper of your choice.
     

  • If you serve this with warm tortillas, chopped tomatoes, chopped cilantro, and salsa of your choice, each person can scoop out the baked avocado flesh and egg onto the tortilla, put the toppings of their choice, and create breakfast tacos for themselves. A little messy, but delicious! To warm the tortillas, sprinkle some water over a paper towel and wrap the tortillas in this paper towel. Place the wrapped tortillas in the medium Omnipan, close the lid, open the steam vent on top of the lid, and warm in the microwave for 20 seconds on the full power setting.
     

  • How to cut the avocado: use a sharp chef’s knife to cut the avocado. Run the knife blade lengthwise all around the pit in a continuous motion. Make sure the knife is touching the pit, but do not exert any pressure trying to cut the pit. Using both hands, twist the 2 avocado halves in opposite directions to separate them from one another. One half will have the whole pit in the center, and the other will have no pit. Fold a kitchen towel so it forms 8 layers. The towel is your protection against any mishaps with the knife. Hold the avocado half on top of the kitchen towel in one hand, aim the knife blade at the pit, and whack it so that the blade cuts into the pit slightly and gets stuck there. Now twist the knife to pull out the pit. Use a spoon to separate the pit from the knife.
     

  • Once the avocado is cut, it starts browning immediately. To avoid that, start cutting the avocado after the oven is preheated. This way, you can start baking as soon as you get the avocado ready.

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