Paleo Baked Eggs in Avocado Recipe

Avocados: These are the base of the dish, providing a creamy and nutritious vessel for the eggs.

Eggs: They add protein and richness to the recipe, baking to a perfect consistency within the avocado.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

Chives: Optional garnish that adds a fresh, mild onion flavor and a pop of color.

When preparing avocados for this recipe, make sure to choose ones that are just ripe but still firm. This ensures they hold their shape during baking. To create a larger well for the eggs, use a spoon to scoop out the flesh carefully, and save it for another use like a salad or smoothie. If the avocado halves are wobbly on the baking sheet, you can place them in a muffin tin to keep them stable. This will prevent the eggs from spilling out.

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

• eggs - Substitute with tofu scramble: Tofu scramble can mimic the texture of eggs and is a good option for those avoiding animal products.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami boost.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different spice profile.

• chopped chives - Substitute with green onions: Green onions provide a similar mild onion flavor and can be used as a garnish.

• 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 possible, use a container that fits them snugly to minimize air exposure.

• Store the container in the refrigerator. The baked eggs in avocado will keep for up to 2 days. Beyond this, the avocado may start to brown and lose its texture.

• For freezing, wrap each avocado half tightly in plastic wrap to prevent freezer burn. Then, place the wrapped halves 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, remove the plastic wrap and place the avocado halves on a microwave-safe plate. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This method helps maintain the texture of the avocado and egg better than microwaving.

• Garnish with fresh chopped chives after reheating to refresh the flavors and add a touch of brightness.

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

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

• For a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the avocado halves cut side down and cover with a lid. Heat for about 5-7 minutes, or until the eggs are warmed through.

• If you have an air fryer, preheat it to 300°F (150°C). Place the baked eggs in avocado in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly.

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

• Baking sheet: To place the avocado halves on for baking.

• Spoon: To scoop out some of the avocado flesh to create a larger well for the egg.

• Knife: To halve and pit the avocados.

• Cutting board: To safely cut and prepare the avocados.

• Measuring spoons: To measure the optional chopped chives for garnish.

• Small bowl: To crack the eggs into before transferring them to the avocado halves.

• Salt shaker: To season the eggs and avocados with salt.

• Pepper grinder: To season the eggs and avocados with black pepper.

• Chopping knife: To chop the chives for garnish if using.

• Tongs: To handle the hot avocados after baking.

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 separate bowls in advance.

Quick seasoning: Mix salt and black pepper in a small bowl for easy sprinkling.

Garnish efficiently: Chop chives ahead of time and store them in the fridge for a quick garnish.