Baked Avocado Eggs
Combining two of my favourite things, this picture perfect breakfast idea couldn’t be much simpler! Full of healthy fats and protein, dunk some wholemeal bread into the runny yolk, and you have a deliciously balanced start to the day!
SERVES 2
PREP TIME 5 MINUTES
COOKS TIME 15-18 MINUTES
DIFFICULTY SUPER EASY
Ingredients
2 avocados (at room temp.)
4 eggs
Handful sun-dried tomatoes
Handful basil
Handful chives
30g feta
Salt & Pepper
Method
1.
Preheat the oven to 180 degrees C.
2.
Slice the avocados in half, lengthwise and twist to separate. Remove the stone and scoop out a tablespoon of flesh, creating a large well.
3.
Place the avocado halves in a muffin tray, to keep them upright, and gently crack one egg on top of each half. To avoid it overflowing, you may want to crack the eggs into a bowl first, spoon the yolk into the middle of each avocado well, and then add the whites round the edge of the yolk.
4.
Bake in the oven for 15-18 minutes, until the yolk is cooked on top, but still runny in the centre.
5.
Sprinkle with salt and pepper, and your toppings!
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