Growing up, my ultimate comfort food was my Grandma and Mom’s poached eggs on toast. They would place two perfectly cooked eggs onto two slices of buttered, white toast and then cut it into a bunch of a little squares; somehow managing to get each glorious square drenched in gooey, yolky goodness! Being gluten-free for almost two years, I find it impossible to recreate this childhood memory because gluten-free bread is way less than satisfactory to me. The loafs are too narrow, they’re dry, or they’re just made of too many questionable, filler ingredients. Because of this, I’m always striving to find a new favorite way to eat my eggs. Enter: avocado!
I can’t take full credit for coming up with this concoction of eggs on avocado. Sometime last week, I came across someone’s Instagram photo of eggs on avocado. They didn’t say how they did it, but I was very intrigued! This morning I chose two different cooking methods for my two eggs–the first failed* and the second (detailed in the recipe below) was a delicious success! It’s quick, easy, gluten-free, and paleo-friendly. At an estimated 185 calories per half, according to LoseIt, one half can also be a super-satisfying snack!
Eggs on Baked Avocado
Prep Time: 5 minutes |Total Time: 15 minutes
Pre-heat Oven to 375 (or just use a toaster oven like I do!)
- 1 avocado, cut in half length-wise and pitted
- 2 eggs
- 1T coconut oil
- Salt & pepper, to taste
- Place two halves of avocado on a cookie sheet–inside “cup” should face up, peel down–and place in pre-heated oven. No need to set timer.
- Coat skillet with coconut oil, and place on stove with medium setting
- Break two eggs to create sunny-side-up eggs. Sprinkle with salt and pepper, as desired.
- When eggs are 90% cooked (mostly white around the outer edges but some clear fluid around the yolk), take out avocado from oven and place one egg on each half.
- Place back in oven for 5 minutes.
- After taking out of oven, immediately serve & enjoy!
*If you’re still curious as to what my failed attempt was…I broke the egg right over the avocado, sprinkled with salt and pepper, and put in the oven. The yolk stayed nicely in the center, but the egg whites slipped down the side of the avocado and then proceeded to run all over my cookie sheet. I’m glad I used a sheet with edges though or it would have been even more of a disaster! In the end, the yolk started to harden, the egg whites on the sheet started to brown, but there was still a fair amount of egg whites surrounding the yolk that remained very runny and clear. No bueno.