Beat the Morning Rush With Baked Eggs in Avocado Cups

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We already know breakfast is the most important meal of the day, but who has a lot of time in the morning to prepare it, or even eat it? So here’s a quick, low maintenance, and healthy breakfast recipe that can be baking while you get ready for the day—baked eggs in avocado cups.

 

You can pop these quick to prepare cups in the oven while you finish everything else you need to do in the morning, like taking a shower and getting dressed, then grab them to eat on the go. The protein from the eggs and the nutrients from the avocados will provide long-lasting energy.

 

Avocado is a great breakfast food, containing monounsaturated and polyunsaturated fats, which improve heart health, lower cholesterol, and keep you full longer. These powerhouse stonefruits are also a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium and potassium. It also provides lutein, beta-carotene and omega-3s.

 

Baked eggs in avocado cups are creamy and almost buttery. You can add almost any savory topping you like to these customizable cups. I topped mine with chopped scallions and drizzled them with gochujang (Korean hot pepper paste), which adds a flavorful kick. Enjoy!

 

Baked Eggs in Avocado Cups

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 2

 

Ingredients

2 large avocados
1/4 of a lemon
4 medium eggs
Pinch of salt
Pinch of black pepper
1 tablespoon chopped scallions
Gochujang, to taste (see note)

 

Note

Gochujang is a fermented Korean paste made with brown rice, red peppers, and sea salt. You can add it to soups, stews, marinades, and dipping sauces, or drizzle it on top of vegetable stir-frys and any other dish that needs some added heat. I like Chung Jung One brand gochujang because of its consistent quality and unique taste, and also because it comes in an easy to use bottle, so I can squeeze it on my avocado cups and take it on the go.

 

Directions

Heat the oven to 425 F.

 

Slice the avocados in half, and remove the pits. Scoop out about two tablespoons of flesh from the center of the avocados, just enough to create a space for the egg to fill. Squeeze some lemon juice over the avocados to prevent browning.

 

Place the avocados in a baking dish. Crack an egg into each avocado half. Place them in the oven and bake for 15 to 20 minutes. The cooking time will depend on the size of your eggs and avocados.

 

Remove from oven, allow to cool for 5 minutes, and then season with salt, pepper, scallions, and gochujang. Enjoy!

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