I am not really a breakfast person. The thought of pancakes, waffles, eggs and bacon never appeal to me unless it’s 2-3am when I’m pulling an all nighter. Usually I’ll just forgo breakfast (I know, I know, it’s horrible for me) or I’ll eat left overs from the night before. Why eat such fluffy foods when I could have grilled chicken with a nice salad or a couple meatballs. The Europeans have it right–sandwiches for breakfast.

Anyway, this is a tasty, quick, and healthy breakfast/lunch/dinner/snack. The avocado tricks my brain into thinking this isn’t a breakfasty item and I can get my egg just the way I like it.

Ran to Costco to pick up the weekly foods and grabbed a ton of strawberries before peak season is over. Peak season ends in June here in California, so I have a small bit of time left to enjoy the ripe juicy goodness. The good news is, it’s finally cherry season! Unfortunately, that also ends in June so it’s also fairly depressing. Peak season for cherries usually is about mid-may and goes till June. Such a small window…but I will enjoy a good cluster of tart cherries. I’ll have to make a stop at the farmers market this weekend.

Avocado Egg Bake

Author: ApronWarrior

Print Recipe

Ingredients

1 Avocado, halved with seed removed
1 Egg (or two if you want to use both sides of the avocado)
Salt, Pepper, Garlic Powder, Cayenne to taste
You can also use whatever seasoning you would like, as well as additional toppings: bacon crumbles, green onions, etc.

Instructions

Preheat oven to 350
Take avocado and scoop a little larger of a hole so that the egg sits inside nicely
Make a foil boat and rest avocado inside, rolling the edges up slightly to create a small wall around it
Place egg inside avocado and sprinkle with desired seasonings
Put in oven for about 10-15 minutes or until cooked to your liking