I was looking for another way to cook eggs for breakfast, and I saw many variations of this avocado-egg bake. I thought I would give it a try. I am a runner, and protein is one of the best things to get into my body at the beginning of the day.
I like my eggs barely firm; on the verge of a dripping yolk but still solid. I left the egg baking much longer than recommended because it never looked cooked. However, when I finally realized it wasn’t going to change, I pulled it out and ate it. The yolk was rubbery, but I knew it was still a keeper (it has bacon and cheese…of course it’s a keeper). I hope you enjoy. Getting your eggs right might take some experimenting, but this recipe is a go-to if you’re needing something hearty and filling for your day.
Avocado Egg Bake
1 avocado, cut in half and pit removed
2 small eggs
4 pieces of bacon, undercooked and sliced
1/2 cup sharp cheddar cheese (optional)
Salt and pepper to taste (many recipes also call for fresh chopped chives)
Preheat oven to 425 degrees. Place avocado sides on a cookie sheet, and break one egg into each side. Sprinkle with cheese and bacon. Bake for 10-15 minutes.
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