The web might seem saturated with recipes for this simple-to-prepare, nutrient-filled snack. Nevertheless, I’m here to offer my own version, with a decadent little twist. The Avocado-Baked Egg combines the genius of using one ingredient to cradle the other, and providing animal protein and vitamins plus some good fats in the same dish, all while delivering superb flavor, satisfying mouth feel, and charming eye-appeal to the lucky lunchee!
The additional bonus is that, aside from sticking to a few preparation fundamentals, the Avocado-Baked Egg leaves a lot of room open for interpretation and personalized tweaking to suit a wide range of palates. So, gather your ingredients (most of which you probably have on hand already), and let the creativity begin!
1 Ripe Avocado
2 Small Eggs
½ Strip Bacon
Pepper & a pinch of Smoked Finishing Salt
Preheat small oven (or conventional) to 350F. Fry one strip of bacon in a skillet.
Slice 1 ripe avocado in half. Remove and discard pit, but leave skin in place. Slice a small edge off the back of each avocado half to allow them to sit level on a dish. With a table spoon, scoop out about 50% of the avocado meat from each half, and retain (link here to discover my savory secret for using the spare avocado meat).
Dice half of the bacon, and sprinkle into the avocado cavities. Crack the eggs, separating the yolks from the whites. Add one unbroken yolk to each avocado cavity. Carefully spoon the egg whites over the yolks to fill the rest of the space in the cavities. Neatly place the avocado halves into a compact, shallow baking dish. Bake at 350F for 14 minutes for runny-style eggs, 17 minutes for firmer eggs. Sprinkle with pepper & finishing salt and serve. Consume everything bit the skins. Pair with bubbly, of course!
Topping ideas include: Diced Nova Lox, Pesto, Hot Sauce, or for living large: Shaved Black Truffles!