I finally took the plunge and tried Avocado Baked Eggs – I mean, you see them everywhere so they must be good right? Well… they are, and they will speak to you of lazy Sunday brunches with too many cups of coffee followed by a walk in the park, (or is this just me?)! And… because I can never leave well enough alone, Avocado Baked Eggs became Mexican Baked Avocado Eggs with a fresh tomato salsa, and crumbled feta cheese.
It all started with the leftover avocado that you get from scooping out a space for the egg. For some reason, it seemed weird to put in on top of the baked egg when it came out, so I turned it into a salsa, and I’m so glad I did! The freshness of the salsa is the perfect contrast to the richness of a baked avocado egg. We also have a serious thing for cheese in this house, so of course some feta just snuck it’s way in there!
For the avocados, use a paring knife to cut them in half and remove the pit. Use a spoon to scoop out some of the avocado, leaving a layer about 1/2″ thick. Set the extra avocado aside to add to your salsa.
I used small eggs for this dish and they fit perfectly. But… if you have large eggs, Mike from The Iron You has a great tip. He suggests cracking the egg into a separate container and pouring what will fit into the avocado, leaving behind any of the extra white.
For the salsa, cut the cherry tomatoes into quarters and place them in a bowl. To easily mince the white part of a green onion, make 2 cuts lengthwise quartering the white end. Then cut across the slits into a mince, and reserve the green top for another use.
Coarsely chop the cilantro and mix together all the salsa ingredients except the sea salt, it’s best to add the salt right before serving so the salsa doesn’t get watered down!
When the eggs come out of the oven, top them with lots of fresh salsa and crumbled feta cheese.
Dig in and enjoy some breakfast decadence!
- 1 avocado, halved and pitted
- 2 small eggs
- 4 ounces cherry tomatoes, quartered, measuring 1 cup
- 1 Tablespoon cilantro, coarsely chopped
- 1 green onion, white part only
- 1 Teaspoon fresh lime juice
- Leftover avocado from the egg part of the recipe, coarsely chopped
- sea salt to taste, ½ - 1 Teaspoon
- 2 Tablespoon crumbled feta cheese
- Preheat the oven to 425ºF.
- Scoop out some of each avocado half to make a dish for the egg, leaving about ½" next to the skin. Reserve the extra avocado for your salsa.
- Place each avocado in a ramekin.
- Crack one egg at a time into a separate bowl and pour only what will fit into the avocado, discarding any amount of the white that might be leftover. I used small eggs and there wasn't any extra.
- Carefully place the avocado eggs in the oven, taking care not to tip them over. You can also use small pieces of foil, crumpled up to make supports if you're doing a big batch of eggs.
- While the eggs are baking, assemble the salsa.
- For the green onion, trim off the roots at the bottom, and then make 2 cuts lengthwise quartering the white part. Then cut crosswise finely to make minced onion.
- Mix together the tomatoes, cilantro, green onion, lime juice, and the leftover avocado chunks. Mix sea salt in to taste right before serving, (it waters down the salsa if it sits too long).
- The eggs will take about 20 minutes to bake, but start checking them early, and take them out at your desired doneness.
- Serve the baked avocado eggs immediately topped with salsa and the feta cheese.
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