Avocado Cheddar Baked Eggs
- Gluten Free
- Vegetarian
- Fall
- Summer
- Winter
- Breakfast
- Lunch
15
Minutes
6
Ingredients
4
Servings
Step 1
Preheat the oven to 400˚F.
Step 2
Halve the avocados lengthwise and remove the pits. With a small spoon, scoop out a little more of the flesh, making the hole bigger but leaving about half an inch in the skin. Chop the scooped-out avocado and combine it in a small bowl with the tomato, cilantro and a pinch of salt.
Step 3
Set the avocado halves on a muffin tin, letting the cups hold them steady, or shape a piece of foil to hold each half cut side up on a baking sheet or in a cake pan. Crack an egg into each avocado half, sprinkle with salt, pepper and cheddar.
Step 4
Set the avocado halves on a muffin tin, letting the cups hold them steady, or shape a piece of foil to hold each half cut side up on a baking sheet or in a cake pan. Crack an egg into each avocado half, sprinkle with salt, pepper and cheddar.
Ingredients
- 2 ripe avocados
- 1 plum tomato, finely diced
- 1 tablespoon chopped fresh cilantro
- 4 large eggs
- Salt and freshly ground pepper
- 1/4 cup grated old white cheddar or Gouda