Egg Baked in Avocado

This egg baked in avocado has been popular on Pinterest and a few other places... I felt like I had seen it so much that I needed to try it! The premise is very simple - scoop out a bit of avocado, fill with egg, bake and top however desired.

A few tips (aka mistakes I made so that you don't):
1. Make sure you scoop out enough avocado. If you think you've scooped out enough, scoop some more to be on the safe side! Of course my egg spilled over the avocado.
2. Allow plenty of time for the egg to bake! Thank goodness Patrick doesn't have to punch a time clock at work or else he would be late quite a bit because his wife wanted to make him breakfast and she underestimated how long it would take to prep (happens a lot; sorry honey!).

The recipe I was following only topped the egg with chives, salt and pepper but I wanted to jazz it up a bit more. My topping mixture was a combination of the avocado I scooped out, chopped tomatoes, mozzarella, basil, and salt & pepper. I added the mixture the final few minutes of baking to have it warmed through.

Once the egg has been cracked into the avocado it needs to bake in a preheated 425F oven for 15-20 minutes. It seems like you can really customize these however you want! We particularly enjoyed the tomato mixture on top.

We both really enjoyed it. The time factor is certainly something to consider. I'm not sure this method is that much better than a fried egg with toast and avocado; the tomato topping certainly added a lot of yumminess though. 

Patrick's reaction to learning the recipe was from Pinterest: "yeah, this seems like it would be from there." I guess my Pinterest recipe experiments are a bit on the extra creative side. 

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