If your first response to a baked avocado dish is "gross," I beg you to consider giving this a try. Admittedly, it was my first reaction to the idea when a co-worker made this for me, but I was absolutely converted when I had my first bite.
The texture of the avocado is not really altered by a quick 10 minutes in the oven. And the runny yolk surrounded by creamy, tender avocado is a true game changer. Garnish with lime, cilantro, scallions, and keep plenty of tortillas on hand to maneuver and squish the egg and avocado out of the avocado skin. You have a new take on brunch that I promise will be a crowd pleaser. As an added bonus, any leftovers are great on top of a tart salad for a quick lunch the next day.
- 4 avocados
- 8 eggs
- 2 limes
- Kosher salt and freshly ground black pepper
- Chopped cilantro, optional
- Sliced scallions, optional
- Sliced chilies, optional
- Warm flour or corn tortillas
Adjust oven rack to middle position and preheat to 450°F.
Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons). Squeeze lime juice over the avocados and season with salt, then place on baking sheet. Break an egg into the center of each avocado. Don’t worry if some of the white spills out as long as the yolk is intact.
Bake in the oven until whites are set and yolk is runny, about 10 to 12 minutes. Remove from oven and garnish with cilantro, scallions, and chilies and serve with tortillas.