Wait, don’t click away yet. Hold on to that thought. Allow me to explain this dish to you before judge a warm avocado meal.
I know, it may sound awkward to be spreading hot avocado on toast, dripping with egg yolk and scattered with bacon bits. It may even sound blasphemous to some of you who are avocado purists. Why ruin a sacred Hass avocado, that’s perfectly ripe, buttery and creamy with oven-heat and egg? I know, I know, but read on….
On Sunday I was staring at four perfectly ripe avocados. The standard, but always favorite, homemade guacamole came to mind for lunch. Or even more indulgent, avocado egg rolls. The end of January is coming to a close (do you believe this?!), many of us have gone off-tangent from our 2013 health goals, so I decided to just blow away the rest of January with a two-thousand calorie meal. Why not? I was feeling mighty daring.
I asked twitter and facebook what to do with the avocados and all you amazing people came to my rescue with some incredible ideas. Inspired to make the most out of my stash of avocados, I also turned to the CA Avocado Commission recipe index to find more recipe inspiration. One of the first recipes I came across was for this Avocado bacon and eggs recipe.
It had my favorite three ingredients but as I read further, I found out it was baked. Baked? BAKED?
The thought of eating a baked avocado didn’t sound appealing. But after looking at the recipe further, I was imagining what it would taste like when the egg was runny, like a poached-egg style. The bacon bits on top for extra crunch and salt was even more interesting. It all sounded way too rich for me and after 2 bites, I’d probably regret wasting a perfectly wonderful avocado.
But my curiosity got the best of me and I just had to try it. Have you ever been both scared and fascinated by something that you can’t stop thinking about it? Well I had that relationship with this recipe and I couldn’t get it out of my mind. So I had to try it because if I didn’t, I’d keep myself up at night wondering what it tasted like. Yes, I’m that type of person that keeps thinking about something so much that I eventually have to make it happen, or else I’ll drive my self bonkers.
I decided to spread it over toast and figured this would be a wonderful base for something so decadent. And what did I think of it after I tasted it? Wonderful.
Really, I never thought I’d take heart to a warm avocado. But the warm egg, all mushed together with the avocado and bacon bits really paired well together on the crisp toast. It was like a smashed avocado sandwich, but with the added bonus of a “poached egg” texture on top and bacon to make it all happier. I really enjoyed these baked eggs and was so surprised at how pleasant warm avocado tasted.
Todd even enjoyed it and ate his half with the same enthusiasm as I did.
So there you have it. I’m thankful that I didn’t judge the recipe and gave it a second chance. Now I can say that I have a wonderful breakfast option for anyone who loves avocados.
cooking note: rest the avocado half inside the edge of a baking dish so that the avocado doesn’t tilt over & spill eggs
Baked Eggs in Avocado with Bacon, on Toast
Yield: Serves 2
Total Time: 30 min
Recipe adapted from CA Avocado Commission.
- 1 medium or large avocado
- 2 small eggs
- 2 sliced of bacon, cooked then crumbled
- 2 slices of toast
- sea salt, to taste
- fresh cracked black pepper, to taste
- hot sauce, optional
- fresh chopped tomatoes, optional
- Pre-heat oven to 425 degrees.
- Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.
- Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one small egg. But if the hole looks too small, scoop out a little at a time till it matches the amount of egg.
- In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn't tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out. Look at the photo above to see how I did it.
- You can crack the egg directly in the avocado, but it might overflow and make a mess. So this technique will be useful: With a medium spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Then continue spooning the egg whites into the avocado hole till it's full. Repeat for both avocado halves.
- Add salt and fresh cracked black pepper on top of the eggs, to taste.
- Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it's cooked to your desired consistency.
- Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast. Add addition salt and pepper to taste, chopped tomatoes, hot sauce, if needed. Enjoy!
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.