Stuffed Avocado with Egg
Avocado halves filled with eggs and baked until the whites are set, then finished with chives and simple seasoning.
Instructions
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Step 1
Preheat the oven to 200°C. Set the muffin tin on a stable work surface.
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Step 2
Place the avocado halves cut-side up in the muffin tin. Scoop out enough flesh to make each cavity large enough for an egg, reserving the scooped flesh in a small bowl for serving.
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Step 3
Crack each egg into a clean small bowl, then slide one into each avocado cavity.
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Step 4
Season the filled avocado halves with the salt and black pepper. Bake at 200°C until the egg whites are fully set, 12–15 minutes.
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Step 5
Sprinkle with the chives and serve immediately with the reserved avocado flesh alongside.
Nutrition (Estimated)
Food safety
Caution: moderate
Cook until the egg whites are fully set. For young children, older adults, pregnant people, or anyone with reduced immunity, cook the egg centers to 71°C and avoid runny yolks. Refrigerate leftovers within 2 hours and use within 1 day.
Risk factors
- Raw eggs can carry foodborne pathogens.
- Hot avocado halves and bakeware can cause burns.
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