Baked Avocado Egg Cups
This is a breakfast high in protein and great fats to make you energized as you step into your day. Smaller eggs are better to use than large ones here, as the flavor is more concentrated and they will fit better in the avocado cups. For an extra kick and added protein, serve with our Cultured Salsa (page 54) and a sprinkling of chopped bacon. This recipe is Paleo and Vegetarian friendly.
Ingredients
- 2 ripe avocados
- 4 small farm-fresh eggs
- 1 tablespoon ghee or unsalted butter melted
- Sea salt to taste
Instructions
- Preheat the oven to 400°F.
- Cut the avocados in half lengthwise and remove the pits. Using a tablespoon, scoop out 1 to
- 2 tablespoons of avocado flesh from each half to create 4 cups, each large enough to hold one
- of your eggs. (This is a delicate process that will result in the ideal results if the eggs are on the small size. Size matters here.)
- Crack an egg into each avocado “cup.” Yolks first followed by the whites if room allows.
- Drizzle each with the melted ghee and sprinkle with sea salt.
- Arrange the avocado cups in a small baking pan to fit them as close and snug as possible.
- Bake for 10 to 12 minutes, until the egg whites look cooked through. Serve immediately
Notes
If you have left over avocado you can rub the flesh lightly with a few drops of lemon and olive oil and cover tightly with plastic wrap to keep the freshness and make the color last longer. Best if eaten within a day or two.