Baked Egg and Avocado

February 16, 2012

I suppose this isn’t exactly a recipe per say since it is so simple with so much room for creative interpretation. But it was really delicious. A perfect Single-Girl-in-the-City kind of meal, where I don’t have worry about purchasing a ton of ingredients or cramming down leftovers for years to come lest I waste any food.

It made a wonderful lunch this afternoon accompanied by an emergency second pot of coffee (totally dragging today).

Cheers!

Baked Egg and Avocado

[Inspired by lifehacker.com]

Slice a ripe avocado in half lengthwise and take a chop at the seed to remove the pit (watch your fingers!). Place the avocado in a loaf pan and drop an egg in each half.

[Sidenote: the eggs here must be gigantamundo because a lot of the egg white immediately glopped out of the avocado and into the pan–and avocado pits are even huge here too. Be sure to scoop the extra egg white out of the pan or else it will burn and infuse your meal with the flavor of carcinogens. Which unless we’re talking charred chicken wings is just gross.]

Sprinkle with sea salt, cracked black pepper, and chili powder. I thought about grating a bit of Parmesan over the top as well, but then I got lazy (seriously, I really needed the extra coffee). Bake at 425 degrees for about 11 minutes or more depending on how you prefer your eggs.

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2 Responses to “Baked Egg and Avocado”

  1. joyce Says:

    Mm, two of my favorite things. Would never have thought to do this. Thanks!

  2. Pau Says:

    Oooh! I totally bookmarked this! Glad you’ve tested it out :), sooo yummy looking!


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