Paleo Baked Eggs in Avocado Recipe

Avocados: These are halved and pitted to create a vessel for the eggs. Choose ripe but firm avocados for the best results.

Eggs: These are cracked into the avocado halves. Use fresh eggs for the best flavor and texture.

Salt: This is used to season the dish. Adjust to your taste preference.

Pepper: Adds a bit of heat and enhances the flavor. Season to taste.

When preparing avocados for this dish, make sure to choose ones that are ripe but still firm. If the avocado is too soft, it may collapse when you scoop out the flesh and add the egg. To ensure the avocado halves stay upright on the baking sheet, you can use a muffin tin to hold them in place. This will prevent any egg from spilling out during the baking process.

• avocados - Substitute with bell pepper halves: Bell peppers provide a similar cavity to hold the eggs and offer a different but complementary flavor.

• avocados - Substitute with portobello mushroom caps: Portobello mushrooms have a large cavity and a meaty texture that pairs well with eggs.

• eggs - Substitute with chia seeds and water mixture: A mixture of chia seeds and water can create a gel-like consistency that mimics the texture of eggs for a vegan option.

• eggs - Substitute with tofu scramble: Crumbled tofu can be seasoned and cooked to resemble scrambled eggs, providing a plant-based alternative.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor with an umami depth that can enhance the dish.

• salt - Substitute with coconut aminos: Coconut aminos offer a slightly sweet and salty flavor, making it a good paleo-friendly alternative to salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can be used in place of regular pepper for added heat.

• pepper - Substitute with paprika: Paprika provides a mild, sweet flavor and a hint of smokiness, which can be a flavorful alternative to pepper.

• Allow the baked eggs in avocado to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Place the cooled avocado halves in an airtight container. If you have multiple halves, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The baked eggs in avocado will keep for up to 2 days.
• For freezing, wrap each avocado half tightly in plastic wrap to prevent freezer burn. Then, place them in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. The baked eggs in avocado can be frozen for up to 1 month.
• To reheat, thaw the avocado halves in the refrigerator overnight. Preheat your oven to 350°F (175°C) and bake for about 10 minutes or until heated through.
• Alternatively, you can microwave the baked eggs in avocado on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the baked avocado halves on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent the avocado from browning too much.
  4. Heat for about 10-15 minutes or until the eggs are warmed through.

• Microwave Method:

  1. Place the baked avocado halves on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking the eggs.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the baked avocado halves in the skillet.
  3. Cover with a lid to trap the heat.
  4. Warm for about 5-7 minutes, checking occasionally to ensure the eggs are heated through without overcooking.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the baked avocado halves in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even warming.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the baked avocado halves on a toaster oven tray.
  3. Cover with aluminum foil to prevent the avocado from browning.
  4. Heat for about 10-12 minutes or until the eggs are warmed through.

• Oven: Used to bake the avocados and eggs at the specified temperature.

• Baking sheet: Provides a flat surface to place the avocado halves on while they bake.

• Spoon: Helps to scoop out some of the avocado flesh to make room for the eggs.

• Knife: Used to halve and pit the avocados.

• Small bowl: Useful for cracking the eggs into before transferring them to the avocado halves, to avoid any shell fragments.

• Spatula: Can be used to carefully transfer the avocado halves to and from the baking sheet.

• Measuring spoons: Handy for measuring out the salt and pepper to taste.

Preheat the oven early: Start preheating your oven while you prepare the avocados to save time.

Use a muffin tin: Place the avocado halves in a muffin tin to keep them stable and prevent tipping.

Prep ingredients ahead: Scoop out the avocado flesh and crack the eggs into small bowls the night before.

Quick seasoning: Mix salt and pepper in a small bowl for quick and even seasoning.

Check eggs early: Start checking the eggs at 12 minutes to ensure they are cooked to your liking.