A delicious new breakfast/brunch idea. Avocados add to the healthy omega fat profile, and eggs bring the protein to this fantastic combination. Top with tomato salsa and you’ll be full for hours.
Preheat an oven to 425 degrees F.
Cut avocados in half lengthwise and remove the pit. Scoop out about 2 tbsp. of the flesh from the center of the avocado to make room for the egg.
Place the avocados in a small baking dish (it’s best if they fit tightly so they’ll stay upright).
Crack 1 egg into each avocado half. Try to drop the yolk in first and let the white spill in to fill up the rest of the shell.
Place in the oven and bake for 15-20 minutes. Timing will depend on the size of your avocado and eggs. Make sure the egg whites have enough time to set.
Remove from the oven and sprinkle with salt, pepper, and paprika for a little spice.
(Optional) Top with cherry tomato salsa.