| Prep: 15 mins | Cook: 15 mins – 18 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 28g | 6g | 9g |
| sugars | fibre | protein | salt |
| 1g | 7g | 12g | 0.21g |
I have a special connection to this delightful dish of Baked Avocado Eggs. A far cry from the hearty meats and sweet huckleberries featured so heavily in my traditional Montana fare, this recipe blends together the incredible nutrition of eggs with the luscious creaminess of avocados for a morning start that is truly one of a kind. Ah, how the natural foods of this earth can unfold such intricate flavors when handled with respect and knowledge.
A Nurturing Native Ingredient
The humble avocado, a proud native of south-central Mexico, makes a wonderful alternative to the bison burgers and venison steaks of my Montana upbringing, and adds a subtle nod to the indigenous cultures that greatly inspire my cuisine. As much as I am enamoured with the robust flavors of Montana, I am also endlessly intrigued by the exotic and the unfamiliar. Just as the Native Americans embraced the bounty all around them, so too do I love to explore the culinary possibilities that are often overlooked.
Culinary Complement
Baked Avocado Eggs presents a delectable detour from my usual rich, earthy dishes, introducing a lighter start to the day without sacrificing flavor or satisfaction. This dish pairs splendidly with a citrus and fennel salad or as a unique addition to a classic brunch spread. If you are partial to eggs Benedict or shakshuka, this might just become your new favorite.
Moreover, this recipe is a nutritional powerhouse. Avocados are packed with heart-healthy monounsaturated fats and fiber that can help keep hunger at bay. Eggs, on the other hand, are a source of high-quality protein and numerous vitamins and minerals. And let’s not forget the added spice from red chili flakes and the tang from crumbled feta cheese which turn this simple dish into a true culinary treat.
Why not try something new?
Just like venturing into the wilderness of Montana, daring to step out of one’s culinary comfort zone can often lead to the most fulfilling experiences. This recipe is a celebration of that spirit. There’s no denying the comforting familiarity of my signature bison burgers or huckleberry pies, but every so often it’s important to remember that our taste buds too, crave adventure. So why not let Baked Avocado Eggs be that delicious detour on your gastronomic journey?
What You’ll Need
- 6 medium ripe avocados
- 12 large eggs
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1/4 teaspoon Red chili flakes
- 1/3 cup crumbled feta cheese
- Fresh parsley or cilantro for garnish
Method
Step One
Preheat your oven to 425°F (220°C). While the oven is preheating, cut your avocados in half and remove the seeds, leaving a well in the center.
Step Two
Place the avocado halves on a baking sheet. If they are a bit wobbly, you can stabilize them by slicing a small part off the bottom to make them level.
Step Three
Crack an egg into each avocado half. Depending on the size of your avocados, some of the egg white may spill out into the baking sheet.
Step Four
Season each filled avocado with salt, ground black pepper, and red chili flakes according to your taste.
Step Five
Place the baking sheet into the preheated oven and bake for around 15 minutes, or until the eggs are cooked to your liking.
Step Six
Remove the baked avocados from the oven, sprinkle crumbled feta cheese on each half, and garnish with fresh parsley or cilantro before serving. Enjoy your Baked Avocado Eggs.
