MATT’S BAKED AVOCADO EGGS

Updated on by mattsadmin

MATT'S BAKED AVOCADO EGGS

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Course Breakfast, Snack
Cuisine Modern Australian
Servings 4 serves

Ingredients
  

  • 4 large free range eggs
  • 2 medium size firm, ripe avocados
  • 2 Tbsp. olive oil
  • salt
  • ground pepper

To Serve

  • 1/4 cup chopped fresh parsley
  • Blanched asparagus
  • Sourdough toast

Instructions
 

  • PREHEAT oven to 190c. Line a baking sheet with aluminium foil. Form 4 circular rings out of aluminium foil to use in keeping the avocados upright for prepping and baking.
  • Slice the avocados and remove the seeds. Place avocados inside the foil rings on the baking sheet and brush with olive oil. Scoop out a hole where the seed was. The hole should be large enough to hold one broken egg.
  • BREAK an egg into the centre of each of the avocados, being careful to keep the yolks intact. SPRINKLE with salt and pepper.
  • BAKE until egg whites are completely set and yolks begin to thicken but are not hard, about 15-20 minutes.
  • TOP with parsley and ground pepper and serve with asparagus and toast
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Written by mattsadmin