ChelsEats: Give me Avocados!

Today, I saw a recipe for egg stuffed avocados on Serious Eats and I decided to try it, since avocados are basically the best thing in the world. The recipe told me to scoop out a halved avocado, crack an egg into each half, and bake it. Sounds easy enough, right? Wrong. If you attempt this recipe, be ready for raw egg everywhere. Apparently, I didn't scoop out enough of the avocado, so when I broke an egg into it, the yolk stayed intact but the entirety of the egg white made a quick escape from its avocado prison. It took several tries to scoop out enough avocado so that a whole egg could fit inside the hole. Next time, I'm planning on lightly beating one egg and pouring half into each side of the avocado.

Anyway, after my entire forearms and countertop were slathered with raw egg, I finally managed to put the avocados in the oven. I baked for about 12 minutes, then garnished with fresh tomatoes and cilantro. I also fried a tortilla in olive oil to make crispy chips for scooping out avocado-egg goodness. They came out delicious, but let me warn you--this dish is definitely for two. It is so rich that I only managed to finish 1.5 avocados before descending into a deep food coma.

Like I said before, avocados are basically the best things in the world. They are creamy enough that you can spread them on bread and firm enough to be tossed into a salad. Their taste--mild, but distinctively earthy--make them ideal for pairing with a variety of foods.

Give me avocados! Let me hear your thoughts, recipes, and uses for this great fruit/vegetable/superfood.

Total Time:  10-15 Active Time:  10 Number Serves:  2


1 avocado
1 or 2 eggs
Tomatoes, cilantro, and any other garnishes you desire
Optional: 1 tortilla, olive oil


Preheat: 450

1. Cut an avocado in half, remove the pit, and scoop out a bit of the avocado.

2. a. If you scoop a lot out of each half, break an egg into each hole.
b. If you don't scoop out that much, lightly beat one egg and divide it between the two halves.

3. Cook for about 12 mins.

4. Take out and garnish! I used fresh tomato and cilantro, but it might be good with some melted cheese and chili flakes, or pretty much anything. This dish is a blank canvas, so paint away!

Optional: while the avocados are cooking, put some olive oil in a pan and fry up a tortilla till it's nice and golden brown. Take it out, blot the oil, and cut it like a pizza.


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