Normally, I wouldn’t advertise for warm avocado.  I mean, that’s just weird.  But combined with a soft egg and runny yolk?  It becomes like butter.  This is the breakfast of champions, friends.

First you will need to scoop out enough of the flesh so that your eggs will fit.  Go ahead and just eat that scooped out avocado plain, yum.  Place the avocado halves into a muffin tin or ramekins to hold them in place and catch any egg drippings.  If you want, you can add a teeny bit of water into the ramekins to prevent the spilled egg from burning.

I find that the best way to get the eggs into the avocado is to crack each one into a small bowl.  Then, carefully scoop up the yolk with a spoon and place it in the hollow.  Then spoon the white on top until it is full.  Save any leftover white for another use.

Season with salt and pepper and bake in a 425 deg F oven for 15-20 min, until the whites are set.  The yolks might cook on top, but the bottom will still be runny.  Grab a spoon and dig in!

If you want to totally ignore the fact that you were trying to have a grain free breakfast and spread that sucker on some buttered toast, I wont blame you.

One Year Ago – Quinoa & Kale Crustless Quiche
Two Years Ago – Mediterranean Salad
Three Years Ago – Best Lasagna Ever