Avocado eggs
This satisfying brunch dish is the perfect way to start your day. When baked, the avocado becomes extra rich and creamy. Feel free to experiment with different toppings!
Each serving provides 475 kcal, 17g protein, 3g carbohydrates (of which 1.5g sugars), 42g fat (of which 14g saturates), 6g fibre and 0.6g salt.
Ingredients
- 2 large avocados, at room temperature, halved and stones removed
- 4 small free-range eggs
- 4 tsp double cream
- 2 cherry tomatoes, cut into quarters
- 20²µ/1¾´Ç³ú cheddar, grated
- 1 spring onion, finely sliced
- 4 pinches chilli flakes
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Scoop out 1 tablespoon of flesh from each avocado half, scooping an even layer across the surface rather than downwards. Set aside the avocado halves. (Use the 4 tablespoons of removed avocado flesh to make guacamole or simply season to taste with lemon juice and olive oil and spread on toast.)
Working with each reserved avocado half in turn, use a ramekin or a cup to keep the avocado half stable and cut side up while you add the filling. Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chilli flakes.
Repeat for the other avocado halves, then transfer the ramekins to a baking tray, making sure not to spill any of the egg! Alternatively, you can balance the avocados in a muffin tin.
Bake in the oven on the middle shelf for about 10–12 minutes or until the whites are just cooked. Serve immediately.
Recipe Tips
For different topping ideas, try switching regular eggs for quails’ eggs, using different cheeses. This dish also works well with mushrooms, crispy bacon pieces, crumbled black pudding or fresh herbs, such as parsley, chives or tarragon.
When filling the avocados, place them in turn on a ramekin or cup in a large bowl to catch any excess egg white that runs out. (You can use this later to make an egg white omelette.)