Baked Avocado Egg Cup
This recipe creates a delightful and nutritious Baked Avocado Egg Cup, perfect for a quick breakfast or light meal. By baking an egg and grated Parmesan cheese directly within a scooped avocado half, it offers a simple yet satisfying dish that is rich in healthy fats and protein, ready in under 20 minutes.
Equipment
- 1 Baking Sheet For baking the avocado egg cups.
- 1 Small spoon For scooping out avocado flesh.
- 1 Small Knife For halving the avocado.
- 1 Oven Essential for baking.
Ingredients
Main
- ½ avocado
- 1 egg
- 1 teaspoon grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully cut the avocado in half lengthwise and remove the pit.
- Gently scoop out about 1-2 tablespoons of avocado flesh from the center of each half to create a well, being careful not to pierce the skin.
- Place the avocado halves on a small baking sheet or oven-safe dish.
- Crack one egg into the well of each avocado half.
- Sprinkle the grated Parmesan cheese over the eggs.
- Season lightly with salt and freshly ground black pepper, if desired.
- Bake for 15-20 minutes, or until the egg whites are set and the yolk reaches your desired consistency (less time for runny, more for firm).
- Carefully remove the baked avocado egg cups from the oven.
- Serve immediately, optionally garnished with fresh herbs.
Notes
Ensure your avocado is ripe but firm enough to hold its shape during baking. If the avocado is too ripe, it might become mushy. Adjust baking time based on your preference for yolk consistency; for a runny yolk, bake less, for a firmer yolk, bake longer. A common temperature is 400°F (200°C). For enhanced flavor, consider seasoning the egg with a pinch of salt and black pepper before baking, or add a sprinkle of fresh herbs like chives or parsley after it comes out of the oven. A light drizzle of olive oil before baking can also add a nice touch and prevent the avocado from browning too much.