I was floored the first time I baked an egg inside of an avocado. The high heat did not change the creamy, soft texture of the avocado (or the color); I enjoyed it more than I thought I would and made it on repeat at all times of the day. This version is slightly different than my original Cheesy Baked Avocado Egg, with a solid nod toward Mexi-flavors--it's delicious.
*Recipe makes one, double, triple as needed.
Notes:
THE CHEESY BAKED AVOCADO EGG, MEXI-STYLE
Ingredients: 1 large egg, 1 large avocado, 2 tbsp. pic de gallo, 1 tbsp. chopped cilantro, 1/4 cup shredded cheese, 1/4 tsp. garlic powder, pinch of cumin, sea salt, and pepper to taste.
Serves 1.
1. Preheat and prep:Â Preheat the oven to 425* F Crumple a piece of parchment paper (or foil) into a boat shape. Set aside.
2. Assemble:Â Slice the avocado in half lengthwise and remove the stone. Also, widen the cavity by removing a little bit of the avocado flesh; you want about 1/4 cup of space if you eyeball it. Eat the extra avocado.
3. Finish and bake:Â Place the parchment paper onto a baking sheet or into a baking dish. Add pico de gallo into each avocado. Beat the egg and season with cumin, garlic powder, and salt and pepper to taste. Add egg to each avocado. Top with cheese and bake for 20 minutes. Remove, scatter with chopped cilantro.
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