Baked Eggs in Avocados Written and styled by Sana Keefer

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PHOTO: Haya Culture

A perfect pair

Who knew that these two common ingredients could be baked together to make a healthy, fail-proof breakfast idea? We love to bake a batch for brunch parties. They’re guaranteed to kick-start the conversation among your guests.

It helps to use Lamb Haas avocados, if you can find them. They’re a larger variety, and sized perfectly to hold an egg.

Baked Eggs in Avocados
  • 1 Lamb Hass avocado
  • 2 eggs, preferably free-range
  • ½ cup arugula
  • 1 pinch of black pepper
  • 1 pinch of sea salt
  • 1 pinch of cayenne pepper
  • 1 pinch of dried tarragon
  1. Preheat oven to 355 degrees.
  2. Slice the avocado in half cutting around the seed. Pit the avocado.
  3. Crack an egg and pour it into the avocado’s opening, and repeat with the second half.
  4. Sprinkle each half with spices.
  5. Place on a baking sheet. To prevent the avocado halves from rolling, shape pieces of aluminum foil into cradles around them.
  6. Bake for 15-20 minutes at 355 degrees.
  7. Chop arugula and use to garnish.

PHOTO: Haya Culture

1.) BLACK PEPPER: Watson Kennedy.
2.) CUTTING BOARD: $56.25, Portobello.
3.) EGG HOLDER: $16.00, Pearson & Company.
4.) SALT: Watson Kennedy.

** REstyleSOURCE lists manufacturer’s suggested retail price. Shop prices and availability may vary.

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