Baked egg are so trendy, especially when baked in avocado. You have all the healthy fats together. So good for you. And yes, you heard me – fats. Fats are very important to our health and contrary to old beliefs, eggs are a very healthy food and do not cause heart diseases or cholesterol. The yolk is a rich source of not only fats, but vitamin A and D, as well as essential fatty acids and choline which are both critical for brain health. It’s also a rich source of antioxidants. And combined with avocado, it’s absolutely delicious. But wait, what doesn’t taste good with avocado anyways haha!
The kind of eggs you use are however very important. I always purchase organic eggs. Cage-free eggs are not the same. I know, there are so many labels for eggs and it can be very confusing. But for eggs, if you can afford it, go with organic or pastured-raised, and preferably from a local farm. Ignore the “vegetarian-fed” as chickens are not vegetarians or “no hormones or antibiotics” as it’s illegal to inject hormones in poultry.
Baked avocados make an amazing meal but I definitely serve it with something else. A nice big salad would be perfect. They are also best eaten the same day.
- 1 large ripe avocado per person
- 2 pastured eggs per avocado
- Smoked paprika
- Himalayan salt
- Freshly ground black pepper
- Preheat oven to 400F.
- Remove pit from avocado and if it seems like there is not enough space to fit the egg, remove some of the flesh and keep it for your salad.
- Crack an egg on each half.
- Sprinkle with paprika, salt and pepper.
- Bake for 15-16 minutes.