Sunday, July 31, 2016

Baked Eggs with Avocado

I am still in love with Baked Eggs. I made two new styles with avocado this weekend. I have been seeing all the pins on Pinterest about baking eggs in avocado halves. So why wouldn't avocados make a great baked eggs ingredients? Both styles were delicious! Very fresh tasting. The California style is veggie packed with spinach, tomatoes, mushrooms and creamy avocado. This one needs a bit more salt for some reason. So sprinkle to taste. It just helps to highlight all the fresh veggie flavor. The Bacon, Avocado & Tomato style was my favorite. It taste like a BLAT without the lettuce. It is so tasty! It has everything something fresh, crispy and creamy. Love it! The only con is the Avocado does brown little so the color is not as pretty as when it is first sliced. But I really like the warm creamy avocado. So you be the judge. Bake the avocado or add it as a garnish, just be sure to enjoy more avocado!

Cooking Method

Preheat oven to 425°F. Lightly spray ramekin with cooking spray. Place veggies, bacon if using and avocado around the edges of the ramekin. Creating a small well in the center of the ingredients. Crack 1 egg into the well. Season eggs with Krazy salt and pepper. Bake for 10 minutes for a running yolk; 12 minutes to set the yolk. Ovens vary so adjust time to cook eggs to your liking. Garnish and serve immediately.

Bacon, Avocado & Tomato Baked Eggs
8 or 10 grape tomatoes, halved
1/2 avocado, peeled, pitted and chopped
1 slice pre-cooked bacon, chopped
1 large egg
Jane's Krazy Salt and black pepper, to taste

California Baked Eggs
Handful of baby spinach leaves
6 grape tomatoes, halved
1 mushroom, sliced
1/2 avocado, peeled, pitted and chopped
1 large egg
Jane's Krazy Salt and black pepper, to taste

For more Baked Eggs check out this older post

Linking to:
Dizzy, Busy & Hungry: Wine'd Down Wednesday

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