This is a sponsored post. All content, however, is my own.
I freaking love avocados. I put them on anything I can, so it is fortunate that they are available all year round. They are primarily grown in Mexico, which is handy-dandy for this Massachusetts girl!
Simple ham and cheese sandwich? Advocado on it.
Grilled cheese and avocado? Slap on some slices.
Garden salad with avocado. Delish.
I usually don’t even mash them up for sandwiches as I am too impatient! But doing so it a great alternative to less-healthy mayonnaise.
At this point in the post, if you haven’t figure out my obsession with avocados, then you should check out my Awesome Avocado Pinterest Board dedicated to this little green fruit. (Yes, it is a fruit my friends. It says so in the dictionary!) My Board has various recipes from Avocodo Alcholic beverages (not kidding) and chocolate mousse made with Avocados. (Still not kidding.)
But I came across this recipe from my friend Kelly’s website called Making it Paleo. The recipe is for Eggs Baked in Avocado. It looked so good, I had to try it.
What you need:
- 4 avocados (cut in half for a total of 8 halves)
- 8 eggs (one for each avocado half)
- 12 strips of bacon (optional)
- salt and pepper
How to make it: (You can also watch this quick video here.)
Preheat oven to 425 degrees. Cut avocados in half and remove pit, and a little extra avocado to make room for the egg. Crack open the eggs, one at a time, into a separate bowl. Gently using a spoon, guide the yolk and some of the egg whites into the avocado. Do it for each avocado. Place the avocado halves in a baking dish very carefully, making sure not to tip them over. Top with salt and pepper.
Bake at 425 for 20 minutes or more depending on how you like your eggs cooked. In the interim, cook the bacon as you wish. I put ours in the microwave with paper towels to absorb the fat. Once cooked, crumble up four pieces of bacon (one for each person/serving) and use rest of bacon strips to serve on the side. You can skip the bacon if you want, add some sprinkled cheese, etc. Whatever works. When the egg avocados are done, remove from oven and top with the crumbled bacon and serve with slices of bacon on the side. Then dig in with a spoon and enjoy the yummy egg, bacon, and avocado mixture!
Since Cinco de Mayo is just around the corner, it is a great time to host an Avocado Brunch and serve this Eggs in Avocado Recipe! Or if you want more of a fiesta, have a Cinco de Mayo Party. Heck, why not both!
To get you inspired, check out a Pinterest Contest where you can receive a $500 gift card for the grand prize (or a $50 gift card and authentic molcajete each week) based on your “Most Amazing Cinco Fiesta” Pinterest Board.
Or discover your inner Avo on Facebook where you can take a quiz that links your personality traits to avocado-based recipes with similar characteristics. Love this one. (Hmmm, maybe I am a Rocker Guac-er?)
Or enter to win a $100 gift card. Fun! (And don’t forget to check out all of my giveaways! Scroll to see them all here.)
Congrats to Jeannine who one the gift card via PromoSimple entry!
Image Credit: My own.
All thoughts and opinions are my own.
Love avocados! We have avocado toast for breakfast, add to sandwiches, salads and eve eggs…call it green eggs and ham and read the book at breakfast 🙂
Love Avocados, take it with straw berry, apple, goat cheese, walnuts and salad as a meal substitute. Amazing taste try it by topping with Ranch
I never thought of trying it with ranch! Sounds awesome.
We love chilled Avocado Soup! The one we make is from my Mary Hart cookbook and is so easy! Its just 3 avocados, 1 1/2 c chicken broth, 1 1/2 cup light cream, 1 1/2 teaspoon salt, 1/4 teaspoon onion salt, 1/8 teaspoon white pepper, and 2 teaspoons lemon juice! Puree avocados with chicken broth and then mix in cream and seasonings! You should chill for at least two hours….we sometimes make the night before for our family get togethers! Add the lemon juice just before serving! It tastes so good during the summer!!!!
Avocados and bacon – – decadent!
I could eat my weight in avocados. I have dry skin and avocados add lots of oil and keep me from looking as wrinkled!
3 ripe avocados
1 plum tomato, diced
1/4 cup finely diced onion
1/2 jalapeno pepper, finely diced
1/2 lime, freshly squeezed
Salt and pepper, to taste
Peel and pit the avocados. Leave the pits in the bowl; this is a Mexican secret to help slow the oxidation process. Gently mash. Combine all ingredients in a small mixing bowl. Mix with a wooden or plastic spatula, for best results, mix by hand. Serve immediately or keep in the refrigerator for up to 12 hours. Either way, just before serving, squeeze a fresh lime on top of the guacamole to slow the oxidation process.
Avocado and Corn Salsa
• 3/4 cup frozen corn, thawed
• 1/2 cup quartered grape tomatoes
• 1 medium avocado, diced
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon kosher salt
Toss avocados, tomatoes, corn, cilantro, lime juice and salt in a medium bowl.
I love a fresh guacamole