This post gives you a step-by-step for how to bake an egg inside an avocado. Spoiler alert: it’s much easier than you’d think!
Since becoming a food blogger, I have become increasingly more aware of various food trends that envelope the internet in phases. To name a few:
Kale. Kale in itself is a huge food trend. I mean people have t-shirts that say “kale”. How did Kale become so popular? I don’t really care. All I know is I saw kale wearing army pants and flip flops, so I bought army pants and flip flops. I’ve been waiting my whole life to say that.
Putting everything into a waffle iron. A trend that I so eagerly conformed to. Don’t hate me ’cause you ain’t me.
Sriracha. I hate spicy food, so I haven’t partaken in this adventure. But when people have a mini bottle of hot sauce attached to their keys… *trend alert*. Also, I got Christian a giant bottle of sriracha for Easter last year. Need I say more?
Avocado toast. I’m not even really sure I need to say anything about this one.
Eggs-in-things. Here we go. The one we are gathered here today to discuss. I think we’ve all seen this floating around Pinterest. Egg in a bell pepper, egg in toast, egg in an onion, egg in AVOCADO!
Food trends: if ya can’t beat ’em, join ’em.
I’ve seen this egg-in-everything trend for a while, but never caught on. Until now.
One day I decided to give the baked egg-in-avocado ordeal a try, and to my pleasant surprise, it was way easier than I’d imagined. And, there was something so satisfying about using an avocado as a little bowl and scooping the two ingredients together into my mouth for a marriage of flavors I could have only dreamt of. Ok dramatic, I know.
After receiving a rave response on Instagram, I thought I’d share with you how I did it! This is going to be more of a tutorial style, rather than a recipe. Because I think we all can see what ingredients you’ll need.
Baked Egg in Avocado Tutorial
What you’ll need:
Pinch of salt
Pinch of pepper
What to do:
- Preheat your oven to 425 degrees. I used my toaster oven, but a large oven is fine.
- Carefully slice an avocado in half lengthwise and discard the pit.
- Using a spoon, scoop out some of the avocado from the center hole to make room for the egg to sit and not overflow. Use your best judgment here. You can also discard some of the membrane if it overflows.
- I recommend placing the avocados on a cutting board, and setting an object on the ends of the cutting board for the avocados to rest against. You don’t want them wobbling about while you’re adding the egg, because they will spill.
- Carefully crack an egg into each hole. Sprinkle salt and pepper atop.
- Grab a loaf pan, and place the avocados inside. Nestle each of them against a side of the loaf pan. Again, this is to prevent them from tipping over.
- Bake for about 15 minutes, or until the membrane is white and egg is cooked.
How to eat:
You can eat these right away to take advantage of a runny yolk. But, if you’re someone who isn’t a fan of hot avocado, you can place in the refrigerator to eat later (yolk will not be runny), or simply set aside until the avocado cools down. Again, the only time you’ll experience the yolk of a poached egg is if you eat right away. Letting it sit will allow the egg to keep cooking, so your yolk will be harder later on (more like hard-boiled). All up to what you prefer!
Join the conversation:
What is your favorite food trend? What’s one that you wish would go away?
What is one food trend you’ve tried and succeeded or failed at making?
The yumminess continues…