Thursday, January 26, 2012

Avocado Egg Cups

Avocado egg cups = win! I saw this idea on Pinterest, but couldn’t find a bake time, so I took it upon myself to experiment and see what worked. It’s pretty darn easy, delicious, and pretty to look at. Dribble on a little hot sauce and voila, total yum! I’m not a fan of spicy but the richness of the egg and avocado cut through the heat to allow me the zing I love without the burn.  I used basic seasoning this time, but up next I'll through in some cumin, paprika, and chili powder for some southwestern flare.

Super Easy Avocado Egg Cups

1 Avocado
2 Eggs
Garlic Powder
Hot Sauce

Preheat oven to 350 degrees. Split open the avocado and remove the giant seed. Season the inside of the avocado with a little pepper, garlic and salt (very minimal). Crack open eggs and drop into holes where the seed use to be in the avocado. Sprinkle with salt, pepper, and garlic to your desired taste. Bake for approximately 25-30 minutes or until eggs reach your level of desired doneness. I prefer a little bit runny yolk, while my husband wants his eggs cooked without a bit of dribble. Top with hot sauce or whatever you prefer and ENJOY!

This was super easy and the avocado melted in my mouth. I served it with a side of sausage and this is an excellent breakfast or dinner meal!

"Whatever course you decide upon, there is always someone to tell you that you are wrong. There are always difficulties arising which tempt you to believe that your critics are right. To map out a course of action and follow it to an end requires...courage."

Ralph Waldo Emerson


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