I saw an article about a recipe that looked so good that I had to made it the very next day. Avocado eggs! And apparently I’m not the only fan. The instructional video in the article has been seen over 18 million times since it was posted last week… so avocado eggs have gone viral!
The recipe is charmingly easy: cut an avocado in half, remove the pit, crack an egg into the well where the pit was, add some toppings, and bake. That’s it.
Easy-peasy, right? Not so fast. Keep reading before you try it, so you can pick up an extra tip (or four), and learn from my mistakes.
Tip #1: Peel the avocado halves before you add the egg. This is easy to do: slide a soup spoon between the skin and the flesh, and carefully work your way all the way around. Then you can gently scoop the whole thing out, like a ball of ice cream.
Do this before you cook, and then you won’t have to deal with the peel while you’re eating. Everything on your plate will be edible!
Tip #2: Slice a wee bit of flesh off the very bottom of each avocado half, creating a little platform the avocado can rest on. This will stabilize it and keep the half from wobbling, since the bottom side is completely curved. (I forgot to photograph this… oops!)
Tip #3: Use giant avocados… and the smallest eggs you can find. Like ‘medium’-sized eggs. My avocados definitely could’ve been bigger, and I used extra-large eggs, since those are the kind I most frequently purchase. And even though I scooped a little more flesh out of the middle to make room, per the video, it wasn’t nearly as much room as needed.
What happened to me both times was this: I’d gently pour the egg whites into the avocado, and all would be going swimmingly, and then the yolk would fall in, and even though the fall was only millimeters, the sheer size and weight of it would knock the avocado over, and everything would spill out.
Plus, I had lots of extra egg that ended up in the bottom of my cooking vessel, from both the capsizing and the leftovers. Which brings me to…
Tip #4: The video shows the avocado eggs cooking on a big baking sheet. Use a smaller vessel, like a pie plate or skillet, so any spillage is contained.
After wrestling with my eggs and finally filling the avocados, I topped them.
The half on the left has feta cheese and scallions (which is mostly obscured by the cheese). On the right is a few teaspoons of raw pork sausage, and a sprinkling of a dried herb blend.
The recipe calls for baking the avocado eggs in a preheated 400-degree oven. I was so excited to make these that I couldn’t wait for my oven to preheat, so I used my Richard Simmons Steam Heat electronic steamer, which doesn’t require any preheating at all.
I wasn’t worried about the outcome being affected by changing the cooking method. The goal is to expose the egg (and, in my case, the sausage, too) to high heat so it cooks through, and the steamer, like the oven, does exactly that.
Fifteen minutes later, and they were done! I added a touch of salsa to them as a garnish.
Delicious! I often top scrambled eggs with avocado, so the taste wasn’t revelatory, but the creaminess of the avocado pairs great with egg, and the added flavors from the toppings and salsa made every bite exceptional. (The egg pile in the upper left corner was the spilled eggs – they cooked too, and tasted delicious.)
And you can top this however you like! Cheddar cheese, bacon bits, chives, and basil are all various toppings in the instructional video, but diced ham, bell pepper, cream cheese, or dill would all be great too.
Avocado, by the way, used to be shunned by a lot of folks, because of its high fat content. It’s all healthy fats, though – the kind your body needs and can easily put to use raising your good cholesterol – so don’t shy away from this superfood! Avocados are also a great source of folate, vitamins B6, C, E and K, and they have twice the potassium that bananas have.
Now that I know how to make avocado eggs better, you better believe I’ll do this again. It’s a smart, tasty, easy breakfast – and you can’t beat that!
Keep it up, David!
Are there any healthy recipes that you’d like me to try? (The key word in that sentence is healthy!)
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