I mentioned in one of my previous Instalife posts (see it HERE) that I have been trying out some new breakfast recipes in an effort to force myself to be better about actually eating breakfast. This is one of my favorites that I have tried and my husband really loves it so it’s a great option for the mornings when we’re both home. Aside from the healthy aspects of this dish (full of protein, heart-healthy fats & fiber), it really is delicious. The creaminess of the avocado’s flesh and the yolk of the egg pairs perfectly with the zing of lime juice and cilantro. It’s awesome for a weekday meal that doesn’t take too long to make and when I make it on the weekends, I serve it with salsa and warm pieces of naan to really beef up breakfast!

Preheat your oven to 450 degrees and place a rack in the center of the oven. Take a knife and run it around a ripe avocado the long way around the pit (1). Gently twist the avocado with one hand on each side until it splits in half. Carefully hit your knife into the pit until it sticks and then pull the pit free (2). Scoop out some of the the flesh from each half of the avocado using a soon to make more room so your egg can fit* (3). Place your avocado halves cut side up on a baking dish (you may have to press down gently to flatten to rounded bottoms a little so they don’t wobble) and squeeze the juice from a fresh lime over each one (4). Generously sprinkle each half with coarse salt (5) and carefully crack an egg into each half (6). Some of the white will inevitably slip out of the avocado onto the baking sheet but don’t worry, as long as the yolk stays intact you’re fine! Bake in the oven for about 12 minutes until the whites have set but the yolk is still runny. Sprinkle some cilantro leaves over the avocado halves and squeeze a touch more of the lime juice onto them. Serve as is or with salsa & naan.

* I take this extra avocado flesh and put it into a small oven-safe dish and bake it for a few minutes when I bake the whole avocados… that way you don’t waste it. It tastes delicious when mixed with some salsa!

Baked Eggs in Avocado

serves 1-2 { if serving with naan and salsa, one half is enough, if serving by itself 1 person would get both halves }

one ripe avocado

lime { for juicing }

coarse salt

two large eggs

cilantro leaves { for garnish }

salsa & warmed naan bread pieces { optional }

Preheat your oven to 450 degrees and place a rack in the center of the oven. Take a knife and run it around the avocado the long way around the pit. Gently twist the avocado with one hand on each side until it splits in half. Carefully hit your knife into the pit until it sticks and then pull the pit free. Scoop out some of the the flesh from each half of the avocado using a soon to make more room so your egg can fit. Place your avocado halves cut side up on a baking dish (you may have to press down gently to flatten to rounded bottoms a little so they don’t wobble) and squeeze the juice from the lime over each one. Generously sprinkle each half with salt and carefully crack an egg into each half. Some of the white will inevitably slip out of the avocado onto the baking sheet but don’t worry, as long as the yolk stays intact you’re fine! Bake in the oven for about 12 minutes until the whites have set but the yolk is still runny. Sprinkle some cilantro leaves over the avocado halves and squeeze a touch more of the lime juice onto them. Serve as is or with salsa & naan.