Eggs baked in avocados are so easy, so nutritious and so delicious! Best to make these in a smooth anchorage or marina. They are hard to manage in a rock-n-rolling sea. Be sure to use eggs no larger than medium size or you’ll have eggs whites sliming out all over the avocado. You can top them with anything of your imagination. Bacon and onions came to mind this morning!
Avocado Eggs
2 avocados
4 medium eggs
Sea salt
Fresh ground pepper
Toppings (optional):
Crumbled bacon
Minced red onion or chives
Cilantro or parsley
Most anything you can imagine!
Fry at least 4 pieces of bacon. More if you have a captain that comes through the galley and steals food. Bacon, after all, is hard to resist! Let cool, crumble and set aside.
Dealing with bacon grease on a boat is always an issue. You typically don’t have the time or counter space to let it cool down and harden for easy scraping and disposal. My newest trick now is to get a sheet of foil, fold it in quarters, create a pocket in it, place it in a zip lock bag. Now you can pour your hot grease into the foil pocket, seal the foil, then seal the ziplock bag. You can save it in the icebox or freezer or toss in the trash.
Preheat your oven to 425º. Cut the avocados in half, leaving the skin on. Remove the pit and scoop out the center to create a larger pit hole.
Keep that scooped out avocado for things like….avocado toast!
Place the avocado halves on a baking sheet, propped up so they don’t roll. I happen to have a grooved grill pan that works well. Placing them against metal forks or knives works too. Gently crack one egg into each of the avocado “bowls” careful not to break the yolks. This will be a bit frustrating if the eggs are bigger than the “bowl,” but just remove any excess egg white if need be. Sprinkle with salt and pepper (and hot pepper flakes if you want to spice things up!)
Bake for 15-20 minutes or until the yolks start to harden to the “over easy” stage. Garnish with bacon bits, minced red onion and anything else that comes to mind. These can be served with salsa on the side. Great with Bloody Marys! 
Avocado Eggs
Ingredients
- 2 Avocados
- 4 Eggs (no larger than medium in size)
- Sea salt and fresh ground black pepper
Toppings
- Crumbled bacon
- Minced red onion or chives
- Cilantro or parsley (Anything you'd like to add!)
Instructions
- Optional: Fry at least 4 pieces of bacon if you're using for toppings. Let cool, crumble and set aside.
- Preheat your oven to 425º. Cut the avocados in half, leaving the skin on. Remove the pit and scoop out the center to create a larger pit hole. Keep that scooped out avocado for things like avocado toast!
- Place the avocado halves on a baking sheet, propped up so they don't roll. Gently crack one egg into each of the avocado "bowls" careful not to break the yolks. This will be a bit frustrating if the eggs are bigger than the "bowl," but just remove any excess egg white if need be. Sprinkle with salt and pepper (and hot pepper flakes if you want to spice things up!)
- Bake for 15-20 minutes or until the yolks start to harden to the "over easy" stage. Garnish with bacon bits, minced red onion and anything else that comes to mind. These can be served with salsa on the side.
