Paleo Baked Eggs in Avocado Recipe

Avocados: These should be ripe but firm to hold the egg without collapsing.

Eggs: Large eggs work best for filling the avocado halves.

Salt: Enhances the natural flavors of the dish.

Black pepper: Adds a touch of heat and depth to the flavor.

Chives: Optional garnish that adds a fresh, mild onion flavor.

When scooping out the avocado flesh to create a larger hole for the egg, be careful not to scoop too much. You want to maintain enough avocado around the edges to hold the egg securely. Additionally, if the avocado halves are not stable on the baking sheet, you can use a small piece of aluminum foil to create a nest around each half to keep them upright during baking.

• avocados - Substitute with bell peppers: Bell peppers can be hollowed out and baked with eggs, providing a similar vessel for the eggs while adding a different flavor profile.

• avocados - Substitute with portobello mushrooms: Portobello mushrooms have a large cap that can hold an egg, offering a meaty texture that complements the baked egg.

• eggs - Substitute with tofu scramble: For a vegan option, crumbled tofu seasoned with turmeric and black salt can mimic the texture and flavor of scrambled eggs.

• eggs - Substitute with chia seeds: When mixed with water, chia seeds form a gel-like consistency that can be used as an egg replacement in baking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with nutritional yeast: Nutritional yeast adds a cheesy, savory flavor while also providing additional nutrients.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick, offering a different flavor dimension to the dish.

• black pepper - Substitute with paprika: Paprika provides a mild, smoky flavor that complements the baked eggs and avocado.

• chopped chives - Substitute with green onions: Green onions offer a similar mild onion flavor and can be used as a garnish.

• chopped chives - Substitute with parsley: Parsley adds a fresh, herbaceous note and a pop of color to the dish.

• Allow the baked eggs in avocado to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Place the cooled avocado halves in an airtight container. If you have multiple halves, use parchment paper to separate layers to avoid sticking.
• Store the container in the refrigerator. The dish will stay fresh for up to 2 days.
• For freezing, wrap each avocado half tightly in plastic wrap to prevent freezer burn. Then, place them in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. The baked eggs in avocado can be frozen for up to 1 month.
• When ready to eat, thaw the avocado halves in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid using the microwave as it can make the avocado mushy.
• Garnish with fresh chopped chives after reheating to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the baked eggs in avocado on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use the microwave. Place the avocado halves on a microwave-safe plate. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you have an air fryer, preheat it to 320°F (160°C). Place the baked eggs in avocado in the basket and heat for about 5-7 minutes. This method helps maintain the texture of the avocado while warming the eggs evenly.

• For stovetop reheating, place the avocado halves in a skillet over low heat. Cover the skillet with a lid to create a steaming effect, which helps to heat the eggs without drying out the avocado. Heat for about 5-7 minutes, checking occasionally.

• If you prefer a more gourmet touch, reheat the baked eggs in avocado in a double boiler. Place the avocado halves in a heatproof bowl over simmering water, ensuring the bowl does not touch the water. Cover and steam for about 10 minutes or until heated through.

• Oven: Used to bake the avocados and eggs at the specified temperature.

• Spoon: Used to scoop out some of the avocado flesh to create a larger hole for the egg.

• Baking sheet: Holds the avocado halves securely while they bake in the oven.

• Knife: Used to halve and pit the avocados.

• Cutting board: Provides a safe surface to halve and pit the avocados.

• Measuring spoons: Used to measure the optional chopped chives for garnish.

• Salt shaker: Used to season the avocados and eggs with salt.

• Pepper grinder: Used to season the avocados and eggs with freshly ground black pepper.

• Chopping knife: Used to chop the chives for garnish.

• Mixing bowl: Optional, used to hold the scooped-out avocado flesh if you plan to use it for another recipe.

Preheat the oven first: Start by preheating your oven to 425°F (220°C) so it's ready when you are.

Scoop efficiently: Use a spoon to quickly scoop out the avocado flesh, creating a larger hole for the egg.

Use a muffin tin: Place the avocado halves in a muffin tin to keep them stable while baking.

Crack eggs in a bowl: Crack each egg into a small bowl first to avoid any shell pieces and make transferring easier.

Season ahead: Pre-measure your salt and black pepper to save time during assembly.