Eggs Baked in Avocado
Creamy avocado halves cradle baked eggs with lime, herbs, chilies and tortillas for a bright, satisfying breakfast or brunch.
Prep 10 min · Cook 10 min · Total 20 min · Makes 4 servings
Ingredients
- 4 avocados
- 8 eggs
- 2 limes
- Kosher salt and freshly ground black pepper
- Chopped cilantro, optional
- Sliced scallions, optional
- Sliced chilies, optional
- Warm flour or corn tortillas
Directions
- Move the oven rack to the middle and heat the oven to 450 degrees F. Halve each avocado and take out the pit. With a spoon, scoop a little extra flesh from the center of each half, making a hollow big enough for an egg, about 1 1/2 tablespoons. Drizzle the avocados with lime juice, sprinkle with salt, and set them on a baking sheet. Crack an egg into each avocado well. A little escaped white is no big deal, as long as the yolk stays whole.
- Bake until the egg whites have firmed up and the yolks are still runny, about 10 to 12 minutes. Take the avocados out of the oven, top with cilantro, scallions, and chilies, and serve with tortillas.