I got the idea for the Canonita Avocado Egg from Kelly Brozyna over at the Spunky Coconut. Kelly writes some amazing Gluten Free Paleo cookbooks and I highly recommend you check her out!
She had a great recipe for baking an egg in a tomato, which is fantastic, and suggested trying it inside an avocado.
So simple, and complete creamy deliciousness!
Everyone always tells me breakfast can get boring, hardly. Breakfast is the best meal of the day. You can enjoy this Canonita Avocad Egg for breakfast, lunch, and dinner. This recipe is so simple and boasts such a great combination of decadent textures.
This meal is full of healthy fats and very satisfying. Unlike cereal, you won’t feel hungry after only a few hours. When you eat the right fats, you get full (and no you don’t get fat). The Canonita Avocado Egg will keep you running strong, all day long.
This is sure to become a staple of your breakfast regimine. If you time it just right, the yolk will not set completely and when you cut in, gooey, golden deliciousness flows all over your delicious Canonita Avocado. I like to add some Tapatio or Cholula for a little kick. Or even better, when it’s the right season, (it usually is here in sunny southern California) I’ll mince some serranos or jalapenos from our garden and sprinkle them on top. Ay yi yi!
- 2 Eggs
- Sea salt & pepper
- Seasoning, optional
- Cut avocado in half, remove pit. If you need to, scoop out some avocado to make room for the egg.
- Crack the eggs into a bowl. Place the yolk and some of the egg white (with a spoon) into the avocado’s hole.
- Bake in the oven at 425 for 13-15 minutes.
Get an Avocado Bomb and get started!