Who would have thought that two of my favorite flavors in the world, egg and avocado, would go so well together? The recipe is straightforward. Put your egg in the avocado where the seed would have been (hollowed out a little more to fit the egg), and then put the whole shootin’ match on a cast iron skillet or oven safe plate in a 425 degree oven for 10-15 minutes or until your egg looks done the way you like it.
The egg was very flavorful surrounded by the avocado. The fruit was warm and firm but not a weird consistency. I topped mine with a little bit of SaSo for an extra kick in the flavor department.
Having tried this recipe, I’m now curious about what other great egg avocado parings there are out there. Avocado in egg salad, maybe? The possibilities are endless.