We couldn’t help but repost this delicious recipe from Refinery 29 by the Foodie Underground.
Photo: Courtesy of Foodie Underground.
Foodie Underground, a project curated in part by Anna Brones, explores our relationship with the origin of our eats. Motivated by an unwavering belief that food should never be complicated or pretentious, Anna — author of vegetarian and GF primer The Culinary Cyclist, is serving up everything from the best veggie BBQ to a beginner’s guide to pesto. Hungry yet?
The concept for this recipe is far from complicated: Bake an egg in an avocado. Meaning, if you were looking for a way to put all those eggs from your backyard chicken coop to use you should certainly put this recipe on the breakfast list.
If you like morning meals that are high in protein, and happen to look like you pulled it straight from the pages of a food magazine, this one’s for you. Because you can top off the eggs with pretty much any ingredient you can think of, you are only limited by your own creativity.
1 avocado (or more depending on how many you’re serving)
Goat cheese crumbles
Ground black pepper
Optional: You can garnish the egg with anything you want. Basil is a good place to start.
Cut the avocado in half and remove the pit. Scoop out a little of the avocado from the center to make a little additional space for the egg. Place avocados in a cast iron skillet. (A baking pan works as well if you don’t have a cast iron skillet).
Crack an egg into each avocado half. Depending on the size of your eggs, some of the egg white may spill out into the skillet. Bake at 425 for 20 minutes. This results in the eggs being well done, if you like your eggs a little runnier, reduce the time. Top with parsley, cheese, and salt and pepper to taste.