Baked Avocado Egg Cups – An Easy, Filling Breakfast

Eggs are a very common breakfast around here (have I mentioned that everyone should raise chickens?). Generally scrambled, but occasionally we’ll mix it up a bit, which is where this recipe comes from.

I saw an idea for these eggs-baked-in-an-avocado and decided it sounded pretty good. If you think it sounds good too, keep reading.

As you probably know, avocado is pretty high up on the good-for-you fat scale. They also contain fiber, carotenoids, and phytosterols, in addition to having a wonderfully creamy texture (try adding one to a smoothie). And while most people’s knowledge of avocados extends just as far as their bowl of guacamole, there’s so much more that you can do with them.

In this application, we combine the goodness of an avocado with the excellentness of a fresh, free-range egg. This not only provides a pretty good hit of nutrition (good fats, lots of vitamins and minerals), but the baked avocado egg cup keeps you feeling satisfied for hours. Of course, you don’t have to limit it to breakfast!

And they’re so easy to make! Just cut an avocado in half, remove the pit and scoop out a little meat to make that hole larger, then crack an egg into it. Top it with salt, pepper, hot sauce, chipotle powder, fresh herbs… whatever makes you happy. (Note: the second time I made these, I sprinkled a little salt into the avocado before adding the egg – I prefer this method, but it’s not necessary.)

Bake at 350 F for 15-20 minutes, let it cool, and you’ve got yourself an avocado egg, a hearty but simple breakfast.