Baked Eggs In Avocados With Salsa Recipes

BAKED AVOCADO EGGS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Slice the avocados in half and remove the pits.
• Place the avocado halves on a baking sheet and scoop out some of the flesh to make a bigger hole.
• Crack one egg into each hole and season with salt and pepper.
• Top with toppings of choice and bake for 15 minutes or until yolk reaches desired consistency.
• Sprinkle with fresh herbs, as desired.
• Enjoy!

AVOCADO BAKED EGGS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place each avocado half in a ramekin. Crack 1 egg into each avocado half; season with salt, black pepper, and cayenne pepper. Place ramekins on a baking sheet.
• Bake in the preheated oven until entire egg is cooked through, about 15 minutes. Sprinkle each avocado with bacon and chives.

BAKED EGGS IN AVOCADOS WITH SALSA

Steps:

• Heat oven to 425ºF.
• Cut avocados lengthwise in half; remove and discard pits. Scoop flesh from avocado halves, leaving 1/4-inch-thick shells. Chop removed avocado flesh; place in medium bowl. Reserve for later use.
• Place avocado shells, cut sides up, in shallow baking dish. If necessary, place small crumpled sheets of foil between shells to make them stand level in baking dish. Slip 1 cracked egg into each avocado shell.
• Bake 25 to 30 min. or until egg whites are set and yolks are cooked to desired doneness. Meanwhile, add tomatoes, cilantro, peppers and dressing to chopped avocados; mix lightly.
• Spoon avocado mixture over eggs; sprinkle with cheese.

SALSA VERDE BAKED EGGS

Steps:

• Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
• Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
• Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.