Eggs and avocado for breakfast. Tex-Mex meets healthy. What’s not to love?! This dish has it all; irresistible texture, excellent nutrient value, simple preparation and a festive presentation. Get your brunch on!
This version of Eggvocado has a higher egg to avocado ratio than the Tim Ferris version. I also prefer the eggs’ texture when cooked at a lower temperature, ideally in a cast iron pan. However, a toaster oven will work just fine.
Here, I prepared the recipe using medium-sized Haas avocados, with and without gluten-free Panko breadcrumbs. I highly recommend using the breadcrumbs for the texture contrast. The Eggvocados are served on a bed of mixed greens, tossed with a lemon vinaigrette, for a lively combination of textures and flavors.
- 2 organic eggs
- 1 medium avocado
- 1 1/2 teaspoon lime juice
(plus more for finishing)
- 1/8th teaspoon cayenne
- salt and pepper to taste
- 2 Tablespoons Panko breadcrumbs
(gluten-free or regular)
- 2 handfuls of greens
- Lemon Vinaigrette
- Diced red onion for garnish
- Preheat conventional or toaster oven to 375°F (220°C).
- If using a cast iron pan, place it in the oven while it preheats.
- Combine eggs, lime juice, cayenne, salt and pepper in a bowl.
- Whisk eggs with a fork to blend white and yolk, as if making scrambled eggs
- Cut a slice through the mid-line of the avocado, but do not separate into two pieces.
- Slice a small sliver off of each side, creating a quarter-sized flat section, so each piece will lay flat.
- Separate the avocado halves from the pit.
- Scoop out some of the insides of each half leaving about 1/4 to 1/3 inch of remaining avocado layer remaining. Be careful to not poke through the bottom hole.
- Sprinkle some coarse salt to lightly cover the inside of each avocado hollow.
- Place the avocado halves in the toaster oven tray or an oven-safe skillet, placing pitted side up, propped against the side to keep them steady, pressing down on the top to make each half set evenly in the tray or pan.
- Pour ½ the egg into the center of each avocado half.
- Top egg mixture with additional salt, pepper and cayenne, as desired.
- Add a top layer of gluten-free break crumbs for additional texture.
- Bake for 20-25 minutes, until the egg mixture is set. Keep in mind that the eggs will continue to cook after removing them from the oven.
- Add chopped red onion and a sprinkle of lime juice to the top of each half.
- Serve alone or on top of a bed of greens dressed with a light vinaigrette.
What to do with the extra avocado?
Store refrigerated, covered in a drizzle of lemon or lime juice. You can also make use of the leftovers and create extra servings by preparing Eggvocado in a ramekin. Simply line a ramekin with the remaining avocado, smashing to create even coverage.
Smearing some of the avocado oil all the way up to the rim of the ramekin, will ease clean-up. Then, fill the avocado-lined ramekin with the remaining egg mixture and cook as directed. Two eggs will fill a four-inch ramekin. One egg will fill a three-inch ramekin.