Baked Egg in Avocado Boats with Feta

Posted on: Thursday, July 28, 2016

When weekends are full of summer visitors, I enjoy whipping up a healthy and abundant breakfast before a morning jog or paddle sesh that will satisfy us all until a picnic lunch on the beach. It’s always fun to diversify the breakfast staples. For some, it’s pancakes and bacon or oatmeal and berries. For me, it’s scrambled eggs and avocado toast. This past weekend, I went a step further and cracked the egg into the avocado - it actually worked!
I sliced several avocados in half, removed the pits, cracked an egg inside and baked them off while I sliced some fruit and toasted my favorite When Pigs Fly seeded whole grain bread. Once the egg whites were set and yolks slightly runny (or very runny, depending on your preference), I sprinkled feta cheese and drizzled a bit of Sriracha on top for everyone. The tiny avo-egg bowls were as visually appealing as they were packed with flavor. To enjoy, you can knife and fork each bite, spread the mix on toast, or bite right into the palm-sized boats. These are easy, versatile and pleasing!
Baked Egg in Avocado Boats with Feta

EVOO
4 avocados, halved and pitted
8 large eggs
1 c crumbled feta cheese
Salt and pepper
Sriracha, for drizzling

Preheat oven to 425 degrees Fahrenheit.


With a spoon, scoop out about 2 T of the avocado flesh from the center of each half. Place the halves snuggly skin-side down in a small baking dish. Drizzle each half with EVOO, and a sprinkle of salt and pepper. Gently crack 1 egg into each avocado half. If the whites seep out a bit, that’s okay.


Place the baking dish in the oven and bake until the egg whites are set with the yolks slightly runny, about 15-17 minutes. Remove the avocados from the oven, sprinkle with the feta, a drizzle of Sriracha, salt and pepper and serve. Serves 2.

Feel free to put your own spin on the avo-egg bakes with a sprinkle of chives, drizzle of pesto, or dollop of aioli. 

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