Today’s egg-citing recipe is a simple and yet delicious Avocado Egg Boat. You’ve probably made one of this since it has been in Pinterest for so long now, or maybe not? If you haven’t had the chance to try making this, then maybe this is the time to give it a chance. When you search for Avocado boat or Avocado stuffed recipes online, you get get tons of recipe and variations. Everybody have their own version and favorite. There’s Avocado stuffed with tuna, salsa, chicken salad, beans and corn salad, shrimp and cucumber and many more. These are just some examples of what you can make from 1 piece (or more) of Avocado. This version is a very simple one, a good way to start your Avocado stuffing creative journey.

Hi Guys! I’m here for another fun and easy egg-citing recipe. Baked Avocado Egg.

What is Baked Avocado Egg?

Just as the name goes, it is just an Avocado hollowed out and filled with egg then baked until the egg is nicely set. There is nothing complicated about it, it is so simple some people might even think what is the excitement with it? O well, for me anything unusual is exciting. I do not cook my eggs this way, and so the process and presentation alone for me is exciting. Avocado stuffed with sunny side up egg, why not? I like how I can scoop out the egg and avocado at the same time when I eat it. This is a great breakfast option, will work as snack too, or post workout food.

Why do we need to separate the egg white from egg yolk?

The firts time I made this, I did not even bother to scrape some of the Avocado, and ypu probably already know what happen next. With the small hollow center, the egg soill all over the bowl. Such a disaster! In my defense, I actually did not even bother to read or reaserch some post before doing it myslef. Lesson learned, do not forget to scrape out some of the Avocado

The second time I made it, I scrape some of the Avocado and directly cracked the egg and pour it over. Not as much disaster as the first try, but some of the white over spill. Either I did not scrape out more Avocado, the Avocado was probably small, or the egg was quite big.

The thrid time I made it, I scrape more Avocado to create a bigger hole to hold the egg, but I also made sure that I left enough Avocadoso that it is nice when I eat it. I separated the egg white and egg yolk. The egg yolk goes in first, and then whatever amount of egg white that fits the remaining space. Definitely better than the first and second try. So this is the method that I decided to stick to whenever I made this.

Use Room Temperature Egg

With this method, it is very important to have the egg at room temperature. You have an option to separate it rigth after you took it out of the fridge then just leave it on the counter to come to room temperature. OR you can leave the egg on room temperature. The reason for this is that romm temperature egg white will pour easily so you can control if you need to add more or less. Cold egg white tends to cling as a whole which means it will be tricky to control how much you pour on the Avocado.

What’s In an Egg?

Yolk is the yellow portion of the egg and this is full of nutrients, vitamins and fats. Those who are watching their diet normally avoid the egg yolk because of the fat content. Then we have the White which is packed with protein and water, the healthy part of the egg. Have you noticed, there is a white strand floating somewhere in the mix? I thought before this is part of the egg white, but it seems this is actually part of what makes up the egg. This is called the chalazae. It anchors the yolk to the white and to the inside of the shell, keeping the yolk suspended.

How to Store Egg

• Always keep eggs in the carton. the carton protects the eggs and prevents them from absorbing strong odors and flavors of other foods in your fridge through the thousands of tiny pores in the egg shell. Secondly, the Best Before Date is always visible to you so you can guarantee freshness. Lastly, eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centered.
• Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.
• Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
• When storing hard boiled eggs, you may notice a “gassy” odor in your refrigerator. The odor is caused by hydrogen sulphide, which forms when eggs are cooked. It’s harmless and usually dissipates in a few hours.

Source: Eggs.ca

All You Need is 2 Simple Ingredients

This Baked Avocado Egg uses 2 basic ingredients, not counting the spices that you probably already have in your pantry. the 2 ingredients are Avocado and Eggs, that’s about it.

Ingredients Baked Avocado Boat

• Egg – Use room temperature egg for easy pouring. If you are using a large egg, you might want to find a large Avocado as well. Sometimes, you might end up not using all the egg whites especially if your Avocado is small
• Avocado – Use ripe but not too ripe Avocado
• Salt & Pepper – It is very important to season the Avocado and egg. Both
• of these two main ingredients are bland on its own, so be generous on your seasoning.

Ingredients: 

• 1 Ripe Avocado
• 2 Eggs – room temperature

Instructions: 

1. Preheat the Oven at 400F
2. Slice the Avocado and remove the seed. Scrape some of the Avocado to a bigger hollow in the center. Leave about 1/4 of the Avocado intact, do not scrape everything. Set aside the leftover Avocado in a bowl. Arrange the Avocado side by side on a small baking dish. Use a baking dish that fits close to the size of the Avocado. This way, you can prevent the Avocado from tilting to avoid silling the egg.
3. Crack the egg one at a time. Seprate the egg yolk and egg white. Transfer the egg yolkk first in the center of the Avocado. Pour the egg white next. Pour only what fits the remaining space. You may or may not use all the egg white depending on the size of the Avocado.
4. Season with Salt and pepper
5. Bake at 400F fo 20 – 25 minutes or until the egg is cook to your liking.
6. While waiting for the gg to cook, Add salt, black pepper and paprika to the left over Avocado. Mash to combine.
7. Remove from the oven and serve with toast and mashed Avocado on the side.

Serves 1 -2

Recipe Notes:

1. Use room temperature egg for easy pouring
2. Use tight small baking dish to prevent the Avocado from moving

This is a small batch so I did not squeeze in lemon juice. If making a big batch (double), squeeze 1/4 lemon juice to delay browning of Avocado.

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