INGREDIENTS
• 1 avocado
• 2 eggs separated into eggs and whites
• Olive oil
• Salt
• Cayenne
DIRECTIONS
- Preheat your oven to 350 degrees Fahrenheit.
- Cut your avocado in half and pull out the pit. My favorite way to do that is to give it a good
karate chop with my chef’s knife and pop it out. - You’re going to want to scoop out a little more avocado than the pit makes room for. It’s a tiny
place to put an egg, so make it comfortable. - Season the avocado with some salt.
- Now, we separated the egg because the whole thing is not going to fit in the avocado, so start
with the yolk (that’s the best part anyway). Place the yolk in the pit you made and spoon in a
little egg white to fill it up the rest of the way. Repeat with the other half of the avocado and
the other egg (you will have some white left over, but you can use that to make meringue or
scrambled egg white omelets). - Drizzle the eggs with olive oil, season with salt, and dust with cayenne.
- Put the two avocado halves in a pan (it helps to make a little nest for each out of foil to keep
them sitting evenly) and bake for about 15 minutes. You should check after 10 or 12, but it may
take a little longer. When the whites have become solid, they’re done!