Egg In Avocado Recipes

PALEO BAKED EGGS IN AVOCADO

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Crack the eggs into a bowl, being careful to keep the yolks intact.
• Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
• Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

AVOCADO SCRAMBLED EGGS

Steps:

• In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.

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 TOAST WITH EGG

Steps:

• Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
• Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
• Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

AVOCADO EGG SALAD

Steps:

• Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

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.

SOFT SCRAMBLED EGGS WITH AVOCADO

Steps:

• Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.

POACHED EGGS WITH SMASHED AVOCADO & TOMATOES

Steps:

• Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
• Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.