Egg and Avocado Bake

scrumptious breakfast of baked avocado and egg
A couple of slices of gluten-free bread with baked avocado and egg. Scrumptious breakfast :-)

I was inspired by Popsugar’s Baked Eggs in Avocado. I really like the look of them. Unfortunately trying to make them was a bit of a ridiculous disaster – and I really think this could only happen to me – because I nearly always buy large or jumbo eggs and scooping out the amount of avocado in the recipe was nowhere near enough for the size of the egg, but I somehow didn’t realize this and … well it was just a mess really.

I like a good filling breakfast so I wanted to stick with the large eggs and also I wanted to use all of the avocado in the recipe. The solution was obvious – bake them in ramekins instead.

I baked them for 20 minutes at 200 C which completely cooked the egg. And while normally I like a runny egg I like the consistency of the completely cooked egg with the soft creamy avocado. But if you’d rather have it runny I think baking it for 10 minutes would do.

I found a garam masala mix that is the whole spices in a grinder with a little salt. I actually got it months ago but kept on using the normal ready ground garam masala I had – just because that was what I was used to. Then I ran out of that and started using this one. If you find a spice mix that is like this, the whole spices in a grinder, I’d recommend it because the flavours are definitely more vibrant.

Also, I’ve since found that if you’re adding cumin to something, you’re better off using the seeds and just crushing them before adding them because again the flavour shines through much better. I used to avoid using a pestle and mortar because I thought you were supposed to end up with something finely ground – and I’m simply not strong enough to get that consistency – but what I’ve found is if you just bruise and crush the spices that is often enough to release the flavour.

But if what you have to hand is a finely ground garam masala mix that works fine too. Just add a pinch of salt.

What’s so healthy about this breakfast? Well we all know avocados are packed full of healthy fat which can help lower blood cholesterol levels but, according to this site, they can also help you absorb nutrients from plant-food making them especially good for vegetarians. We all know that eggs are good for you too. In particular they are a great source of protein and they contain B12. A great start to the day.

This recipe makes 1 serving. It uses a half avocado per egg. If you are making just for yourself or for an odd number, you sprinkle some lime juice on the half of the avocado that still has the stone in it and it will stay good in the fridge for about 24 hours (so you can have it for breakfast the next day too ;-).

The avocado should be ripe but it is best if it is just ripe, not mushy. If it’s mushy it would work better as guacamole – and just serve with poached eggs.

ingredients for eggs and avocado baked in garam masala
Egg, avocado, garam masala and salt. Simple as… Well you also need a little lime or vinegar to sprinkle on when it’s done.

Egg and Avocado Bake

Egg and Avocado Bake

Ingredients

  • 1/2 ripe avocado, peeled and sliced
  • 1 large egg
  • garam masala
  • salt
  • lime wedge
  • olive oil - for greasing

Instructions

  1. Heat the oven to 200 C.
  2. Grease a ramekin with a little olive oil. Add a layer of avocado, sprinkle with a little garam masala and salt, break an egg into the ramekin, add the rest of the avocado slices, sprinkle again with a little garam masala and salt.
  3. Bake in the oven for 10 - 20 minutes - depending on how well you want the egg baked. When done take it out and let cool for a couple of minutes. Then squeeze over a little lime juice. Add more salt if necessary. And enjoy!
http://abitmoreveg.com/egg-and-avocado-bake/

avocado and egg ready to bake
That’s it. Ready to bake.
baked avocado and egg in garam masala with salad
I like the egg and avocado bake with a couple of slices of bread but it’s good with salad too.
a spoon of baked avocado and egg
Of course it’s good all by itself too…

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butternut Written by:

I was a vegetarian for 4 - 5 years in my late teens. A very unhealthy vegetarian. Never cooked any proper meals. I set up this blog with the intention of adding more vegetables to my diet but it occurred to me recently I'm also kind of talking to the unhealthy vegetarian teenager I once was.