Friday, March 29, 2013

Baked Eggs in Tomato and Avocado

This was a fun and delicious dish that I made for our latest pot-luck brunch. It looks absolutely gorgeous and tastes pretty excellent too. I found the recipe for baked eggs on The Curvy Carrot and kind of ad-libbed a bit and decided that eggs bakes in avocado would be just as delicious!


Vermont Cheddar Cheese, shredded 
Large egg
Parmesan Cheese, shredded 
Sea Salt and Pepper
Buttered Sourdough Toast, for dipping!


Preheat the oven to 425 degrees.

Slice off the tops of each tomato, and cut around the inside perimeter of each tomato. Scoop out the seeds. Slice the avocado in half and remove pit, scoop out enough of the avocado so that your egg will fit nicely inside. Place the tomatoes (with tops) and avocado in a baking dish.
Press about 1-2 tablespoons of the Vermont cheddar in the bottom of each tomato/avocado - this helps the eggs lay flat, Break an egg into each, try to keep the veggies upright and all the egg whites inside. Season with salt and pepper. 

Bake the eggs for 10 - 15 minutes, they will just begin to set during this time (the whites will appear more opaque than clear), sprinkle with the Parmesan cheese. Bake for another 10 - 15 minutes, until the eggs are set to your desired consistency. 

I shimmied the baking dish to check for "jiggly-ness." When the eggs no longer jiggled I pulled them from the oven - the eggs were cooked all the way through, including the yolk. next time I'm going to try to get a more "poached" consistency with a runny yolk.

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