The contrast between the softness and freshness of the avocado and the creaminess of the poached egg is fantastic. The good news is that it’s also quite healthful and filling.
- Preheat the oven to 425 degrees Fahrenheit (220 degrees C).
- Break the eggs into a bowl, taking care not to break the yolks.
- Arrange the avocado halves in a baking dish, resting them along the edge to prevent the avocado from falling over. 1 egg yolk should be gently spooned into the avocado hole. Continue to pour egg white into the hole until it is completely filled. Replace the remaining egg yolk, egg white, and avocado in the same way. Using chives, parsley, sea salt, and pepper, season each stuffed avocado.
- Place baking dish in preheated oven and bake for 15 minutes, or until eggs are done. Bacon should be sprinkled over the avocado.
If the hole in the avocado appears to be too small, scoop out a little at a time until the amount of egg matches the hole.
- Category: Appetizer
- Method: None
- Cuisine: American
- Serving Size: 2 servings
- Calories: 280kcal
- Sugar: 1g
- Sodium: 498mg
- Fat: 23g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Protein: 11g
- Cholesterol: 150mg
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