Kate's Cuisine

Mar 27 2014

Avocado and Eggs

Avocado and Egg

This might be one of my new favourite recipes, especially for the middle of the day when I want something really tasty, really satisfying, but doesn’t take a long time to make. I’ve seen eggs stuffed into avocados and baked a couple of times, and it’s always been just a little different each time. That’s really the best part about it, is that you can spruce it up however you want, and mix whatever you want into it. If you want to go vegetarian, just leave out the prosciutto (or bacon,) and if you’re craving a full breakfast, sneak a couple of home fries underneath the egg. This is one that can truly go anywhere you want it to. And another beauty of this recipe? Take away the basic salt and pepper (which everyone ALWAYS has in their cupboard anyway,) and it becomes a 5-ingredient dish!

1 avocado, halved and with the pit removed $0.99
Zest and juice of one lime $0.50
2 eggs $0.40
2 slices prosciutto, thinly sliced $0.99
2 tablespoons fresh basil, thinly sliced $0.30
Salt $0.01
Pepper $0.01

Total cost $3.20
Cost per serving $3.20

1.) Preheat the oven to 450 degrees Fahrenheit. Zest and juice the lime into the same bowl.

2.) Remove the pit from the avocado and with a spoon, scoop out a bit more of the flesh so there is room for the egg to nest inside of it. Brush the zest/juice mixture entirely over the surface of the avocado. Carefully break one egg into each avocado, and season with salt and pepper. Carefully place the prosciutto slices over the egg, being sure not to break the yolk. Place in the preheated oven and bake for about 12 minutes, until the egg has set to your liking.

3.) Remove from oven and sprinkle with fresh basil. Drizzle with more of the zest/juice mixture if desired.

4.) Serve and enjoy!

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