Avocado Egg Cups

Whoever was the genius that thought about making Avocado Egg Cups should be knighted by the Queen of England.  Not in a million years would I ever think to bake an avocado.   Avocado egg cups are definitely in the category of something different yet delicious. 

If you have too many avocados, then you might want to try these egg cups as an option to reduce your stockpile before they all go bad.   As a breakfast item, the egg cups are perfect.   I do have to admit, it’s a bit decadent and rich eating an avocado for breakfast.  Thus, I could only eat half of an avocado. 

Some of you may opt for egg whites instead of a whole egg.  I’ve tried it both ways.  Admittedly, I like using a whole egg.  The yolk adds so much more flavor and “juices” to the egg cups.

Ingredients:

1 Avocado (ripe)

2 Eggs (whole egg or egg whites)

Salt/pepper (to taste)

Directions:

Preheat oven to 375 degrees.

Cut avocado in half and remove the pit.  If necessary, scoop out enough volume from avocado to accommodate each egg.  Place halved avocados on a baking sheet lined with foil.  Crack egg into each halved avocado.  Sprinkle salt and pepper to taste.  Yes, you can use paprika too!  Why not?  Bake for approximately 25 minutes. 

Allow the avocado to cool.  Don’t make my mistake and dive right in to the egg cup!  You will burn the roof of your mouth!