TNT Man's Low Carb & 52DC Journey

Avocado & Egg Breakfast Bake

Ingredients:

• Whole ripe avocado
• Egg(s)
• Cayenne pepper (or any spice of your choice)
• Cheese (optional)

Directions:

Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone’s crater. Crack an egg into the crater. Sprinkle with Cayenne pepper (cheese too if you desire).  Bake in the oven at 225 degrees until egg is cooked to the level you like. Don’t rush – this takes time. – but it is worth the time.

Another Version:  If you enjoyed this – try this fancier version that showed up on Yahoo.

And Another Variation:  This one is my Favorite for a Sunday Brunch.

Preheat Oven to 350.

Put a couple of tablespoons of Brushetta mix (Hannah brand at Costco) in an individual oven pan to make a base for the Avocado.

Scoop out a really ripe avocado and nestle it in the mix. 

Crack an egg in the half avocado.  The Brushetta will “catch” any white that runs off the Avocado. 

Bake for about 1/2 hour.

When the Yolk firms up, sprinkle shredded Parmigiano-Reggiano or Mexican cheese mix on the egg and surrounding Brushetta.  Put back in the oven until the cheese melts. 

Sprinkle with crushed red pepper if you like it really spicy.

Enjoy!

8-31-14:  I finally took a picture of the way I make it for breakfast.