Baked Eggs in Avocado
We thought breakfast fell into two camps: healthy but boring (oatmeal) and dessert (a giant, gooey cinnamon roll). These baked eggs in avocado, from Torie Borrelli’s new The Mexican Keto Cookbook, are opening our eyes to a new category of healthy and decidedly not boring morning meals. And yes, they happen to be keto diet friendly.
“This is beautiful, easy for groups and ideal for a Sunday brunch,” Borelli writes. “The yolk is the healthiest part of the egg and is best consumed lightly cooked, provided that it is pasture raised.” Runny egg fans, you’re in luck.
“Packed with good fats and protein, this dish is a perfect way to start your day,” she continues. “Your heart and brain will thank you.”
Catch you on the flip side, oatmeal.
Reprinted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Photographs copyright © 2019 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
6 avocados, halved
12 eggs, preferably pasture raised
Kosher salt and freshly ground black pepper
¼ cup crumbled cotija cheese
¼ cup homemade or store-bought salsa
1. Preheat the oven to 450°F. Remove the pits from the avocados and scoop out a bit of the flesh (about 1 teaspoon) from each half to create a hole big enough for an egg.
2. Arrange the avocados snugly in a small baking dish. Carefully break an egg into each avocado half. If you want, you can crack each egg into a ramekin first and then pour it into the avocado so you don’t break the yolk. Season each avocado by sprinkling salt and pepper on top.
3. Bake the egg-filled avocados until your desired yolk consistency is reached, 15 to 20 minutes. Top each with cotija and serve with a side of salsa.