MATT’S BAKED AVOCADO EGGS

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MATT'S BAKED AVOCADO EGGS
Servings
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
Servings
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
  1. 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.
  2. 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.
  3. BREAK an egg into the centre of each of the avocados, being careful to keep the yolks intact. SPRINKLE with salt and pepper.
  4. BAKE until egg whites are completely set and yolks begin to thicken but are not hard, about 15-20 minutes.
  5. TOP with parsley and ground pepper and serve with asparagus and toast
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Written by mattsadmin