Baking breakfast in avocados is one of my favorite breakfasts. They are so creamy and delicious! Move over smashed avocado toast as this just knocked you off of your thrown!
Last week, I was at Costco and saw the most glorious display of avocados. Mounds and mounds of those beautiful green beauties just calling out my name. I HAD to get them; actually, I had to get two sacks of ’em (like I bought 12 HUGE avocados.
Ever since I bought these, I’ve been craving them in the worst way, but I wasn’t sure what or how I wanted to eat them. All I cared about was eating them. Truth be told, there have been times when I’ve just cut up an avocado, put on some sea salt, and at it like that. Saturday morning I decided to try ‘stuffing’ them.
I halved them, put them in little ramekins, and got to fill. Since I already make those Florentine Breakfast Birdnests with baked eggs, I knew how long eggs would take to bake in the oven.
While they were cooking, I fried up some bacon because bacon is just a law when it comes to trying out new recipes, and plus, I have several TKW family members that would disown me if I didn’t include bacon at least once *wink*. LOL
As these beauties were baking I realized that I had no ‘vehicle’ to eat these with. I mean, yeah, a spoon works, but I wanted something more, something I don’t know… edible? LOL Since I had made whole grain bread the other day, I sliced off a piece and toasted that.
Breakfast Stuffed Baked Avocados Recipe
Baking breakfast in avocados is one of my favorite breakfasts. They are so creamy and delicious! Move over smashed avocado toast, as this just knocked you off your thrown!
Ingredients
- 1 large avocado
- 2 small eggs
- 2 sliced of bacon, cooked then crumbled or 4 pieces cooked and left whole
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoon cheddar cheese
- 2 pieces of crusty, toasted buttered bread
Instructions
- Preheat oven to 425F. Crack the eggs in a medium bowl, being mindful not to break the yolks.
- Cut the avocado in half and carefully remove the seed. Take a spoon and gently hollow out where the the seed was in so it’s big enough to hold the yolk and some of the white. Try not to make the sides or bottom too thin.
- Place two ramekins on a baking tray. You want to use ramekins to place the avocado down without too much side-to-side tilt. You want the avocado to be flat. You can cut just a tiny sliver off of the bottom to keep it from tiling.
- Using a slotted spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Do this for each half of the avocado. Next, take a small spoon and carefully spoon some of the egg whites into the avocado hole until it’s full. You will likely have leftover egg whites; save these for another use. Add 1/4 teaspoon of salt and fresh cracked black pepper to each egg. Top with one tablespoon of cheddar cheese.
- Gently place the tray in the oven and bake for about 15 minutes, or just until the yolk is set but still runny. You can bake for up to 18 minutes to fully cook the yolk and egg whites. Remove the ramekins from the oven and sprinkle crumbled bacon on top. Place two strips of bacon forming an ‘X’ pattern on the toast. Using a large spoon, scoop out the breakfast avocado and lay it on the toast.
- Push down, break the yolk, and spread the avocado and egg onto the toast.
Notes
To mix it up, you could down a piece of prosciutto or baked ham down first before you put in the egg. Bake as normal.
You could put in fresh spinach down, the egg yolk and some Asiago Cheese.
You could saute up some peppers and onions (just about 1 tablespoon of them), place in the avocado first then the egg and bake. When it’s done, top with salsa!
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