Baked eggs with avocado creates awesome flavors and a creamy texture. This is super easy to make. In French, “oeufs en cocotte” refers to cooking eggs in single ramekin containers, and classically with cream or butter added to the ramekin as well. I think this is even better with avocado.
Prep Time: 5 minutes
Baking Time: 15 minutes
Serves: Two
Ingredients:
2 Haas Avocados
4 large cage-free, organically raised eggs
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
½ teaspoon flat leaf parsley, diced
Directions:
Preheat oven to 400 degrees (F). Slice avocados in half lengthwise, remove the pits. Remove 3-4 teaspoons of avocado from the center to form a bigger hole.
Crack each egg into each avocado opening. If needed to ensure avocado doesn’t tip over, place in a muffin pan.
Sprinkle salt, pepper, and parsley over egg and avocado. Bake for ~14-17 minutes and serve. My preference is to cook eggs such that the egg white is completely set, and the yolks begin to thicken but are not hard.
Enjoy,
Steven Masley, MD
What I clever idea. I can hardly wait to try this. Thank you.
I will try this using scrambled eggs. Thanks for the idea of eggs and avocado.
I think this would be nice with scrambled eggs. Let me know how it works out. We are planning a recipe content soon. This would be a good entry!
Steven Masley, MD
Great beakfast recipe! Thank you Dr. Masley!
Paula G.
Merci beaucoup!!!
Um, um sounds good! Can’t wait to try it.
I think it is a delicious idea.thank you for sharing your creativity
Wonderful. Very enjoyable. I am a newbe to the site.
A great first reciepe. Thanks Dr. M.
This is a great idea. Just be sure to get a large avocado or a small egg. I like the idea of scrambled eggs with some chopped peppers and onions. Thanks.