Baked Avocado Eggs
Both avocados and eggs will give you long- lasting, slow- burning fuel for the day. By adding cotija, red pepper flakes, and chorizo, you’ll get a spicy kick on your way out the door. I like this dish not only for its flavors, but because it’s a nice break from carbs at breakfast.
Ingredients
- 4 eggs
- 2 tbsp crumbled cotija cheese
- splash of heavy cream
- sea salt
- crushed red pepper flakes
- freshly ground black pepper
- 2 avocados
- ¼ cup cooked crumbled chorizo or salsa
Instructions
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Preheat the oven to 425ºF.
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In a medium bowl, combine the eggs, cotija, cream, salt, red pepper flakes, and pepper in a medium bowl. Beat with a fork until well mixed.
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Halve and pit the avocados (do not peel them). Depending on the size of the avocado pits, you might need to use a spoon to shave a little bit of extra avocado from the center to accommodate the egg filling.
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Arrange the avocados cut side up in a small, rimmed baking dish (they should be snug enough to not roll around). Carefully pour egg filling into the center of each avocado (do not overfill).
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Bake 12 to 15 minutes, until the filling is lightly golden on top.
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Spoon 1 tablespoon chorizo or salsa on top of each avocado half. Serve hot.
RECIPE AND PHOTO COURTESY OF HARPER COLLINS PUBLISHING AND PATRICIA HEATON.
