This light dish is perfect for breakfast, brunch, or lunch. Depending on the size of the avocado pit (and the egg), you might need to scoop out a bit more of the avocado to make room for the egg.
Ingredients
- Ripe Avocados 2
- Small Eggs 4
- Small Yellow or Sweet Onion ¼, finely chopped
- Cilantro 2 Tbs, finely chopped
- Red Pepper Flakes ½ tsp
- Freshly Squeezed Lime Juice 1 Tbs
- Olive Oil 3 Tbs
- Flaky Sea Salt
Cook it
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Halve the avocados and remove the pits. Trim a small slice off the bottom of each avocado half so they lay flat and place them on the baking sheet.
- Crack an egg into each avocado half.
- Bake for about 15 minutes, until the whites are set.
- While the eggs cook, in a small bowl, combine the onion, cilantro, red pepper flakes, lime juice and olive oil. When the avocados come out of the oven, top with the onion mixture and sprinkle with flaky sea salt.
