I am so spoiled by having a little Mexican meat market just down the road from my house. It’s where I buy my chorizo, my fresh corn tortillas, and my avocados. Now, I know, especially in Texas, avocados are plentiful everywhere, but at this little market, they have HUGE avocados that they sell at the checkout counter that are always perfectly ripe. Mmmm… Heaven.
Of course, the downside to buying perfectly ripe avocados is that you pretty much need to eat them that day, because after that, they go south pretty quickly. Mushy brown spots in the middle of your avocado is no bueno.
So, I bought some avocados the other day, planning to use them that evening, but didn’t. So, the next day, they were sitting on the counter calling to me. “Do something yummy!” they said.
So… I did what everyone does in these situations. Searched Pinterest for avocado recipes. I was already kind of thinking I may use eggs, and I did find some recipes, but not one that I liked exactly, so I made my own.
Mmmm! These were good.
Ingredients: 1 large avocado, bacon bits, grated cheddar, 1 egg, salt & pepper.
Preheat oven to 425 degrees.
Remove pit and just a little bit of avocado from the center of each side. You’re going for about the size of an egg.
Fill the inside of each half with a sprinkle of bacon bits (I like the REAL bacon) and grated cheese.
Crack your egg in a separate bowl & whip with some salt & pepper.
Fill each half of the avocado with egg. 1 egg should fill both halves.
Place on a muffin tin (to hold it up) and bake for 25 minutes at 425 degrees. (I don’t like runny eggs… if you do, you can decrease the cook time).
Oh, these are lovely. Bonus: They are paleo/low carb friendly — for those of you who are looking for that.
Seriously, so good. Just eat them straight out of the peel. Enjoy!