Friday, February 10, 2012

'Tis the Season for Breakfast - Avocado Egg

This recipe is another one of those Pinterst interests.  It looked so very intriguing and delicious all at the same time.  So we decided to give it a go the other morning.  While it was very good, different but very good, it sure doesn't fill up your belly until lunch time.  It would be awesome as part of a brunch menu though.

Avocado Egg

Preheat oven to 425 degrees with cast iron pan inside.

Slice avocado in half, de-pit.

Remove pan from oven, add the avocado, crack the egg into the middle (you may have to scoop out a bit more of the avocado so that the egg doesn't run over).

Top with salt and pepper.

Bake until white sets (about 20 minutes).

Recipe from

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